Queen-of-the-Greens Salad | Cooking Professionally

Ingredients

• ***For the dressing:***
• 2 oil-packed anchovies, drained
• 1 small clove garlic
• 1/2 cup flat-leaf parsley leaves, packed
• 1/4 cup basil leaves, packed
• 1/4 cup dill, coarsely chopped
• 1 tablespoon oregano leaves
• 3/4 cup mayonnaise
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons chives, snipped
• kosher salt, to taste
• freshly ground pepper, to taste
• ***For the salad:***
• 1 (1-pound) loaf ciabatta, bottom crust reserved for another use, remaining bread cut into 1-inch cubes
• 1 (2-pound) rotisserie chicken, meat cut into large bite-size pieces, skin and bones discarded
• 8 piquillo peppers, drained and quartered lengthwise
• 3 inner celery ribs with leaves, thinly sliced
• 1/2 cup pitted Kalamata olives, halved