Skip to main content
delivery dates
cart
login
reviews
Prepared Meals 
 
Holiday Notice 

Send a Meal Blog

Tuesday, May 31 2011
Ingredients
2 oil-packed anchovies, drained
1 small garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1/4 cup coarsely chopped dill
1 tablespoon oregano leaves
3/4 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
1 1-pound loaf of ciabatta, bottom crust reserved for another use, bread cut into 1-inch cubes
1 2-pound rotisserie chicken, skin and bones discarded, meat pulled into large bite-size pieces
8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
3 inner celery ribs with leaves, thinly sliced
1/2 cup pitted kalamata olives, halved

Directions
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.
MAKE AHEAD
The dressing can be refrigerated for up to 2 days. 
Posted by: Send a Meal AT 10:38 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.