Chicken Panzanella Salad Recipe

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
One 1-pound loaf of ciabatta - bottom crust reserved for another use, bread cut into 1-inch cubes
8 piqeillo peppers, drained and quartered lengthwise
3 inner celery ribs with leaves, thinly sliced
1/2 cup kalamata olives, halved
One 2 pound rotisserie chicken - skin and bones discarded, meat pulled into large bite-sized pieces

Preparation

Step 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

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.

Note - The dressing can be refrigerated for up to 2 days.