Green Goddess Chicken Salad

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Ingredients

1. 2 oil-packed anchovies, drained
2. 1 small garlic clove
3. 1/2 cup packed flat-leaf parsley leaves
4. 1/4 cup packed basil leaves
5. 1/4 cup coarsely chopped dill
6. 1 tablespoon oregano leaves
7. 3/4 cup mayonnaise
8. 2 1/2 tablespoons fresh lemon juice
9. 2 tablespoons snipped chives
10. Kosher salt and freshly ground pepper
11. One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes
12. One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
13. 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
14. 3 inner celery ribs with leaves, thinly sliced
15. 1/2 cup pitted kalamata olives, halved

1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
2. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.