Green Goddess Chicken Salad

• 2 oil-packed anchovies, drained
• 1 small garlic clove
• 12 cup packed flat leaf parsley
• 14 cup packed basil leaves
• 14 cup coarsely chopped dill
• 1 tablespoon oregano leaves
• 34 cup mayonnaise
• 2 12 tablespoons fresh lemon juice
• 2 tablespoons snipped chives
• kosher salt
• fresh ground pepper
• 1 lb loaf ciabatta, upper half cut into 1-inch cubes (use bottom half for some other recipe)
• 2 lbs rotisserie chicken, meat pulled into large bite-size pieces (skin and bones discarded)
• 8 piquillo peppers, drained and quartered lengthwise (from a 9.8-ounce jar)
• 3 celery ribs, with leaves thinly sliced
• 12 cup pitted kalamata olives, halved or 12 cup black olives

1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped.
2. Add the mayonnaise and lemon juice and process until smooth.
3. Fold in the chives; season with salt and pepper.
4. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives.
5. Add the dressing and toss to coat.
6. Season with salt and pepper and serve.
7. *Make Ahead: The dressing can be refrigerated for up to 2 days.
8. .

oil, garlic, flat leaf parsley, basil, dill, oregano, mayonnaise, lemon juice, chives, kosher salt, fresh ground pepper, upper, rotisserie chicken, piquillo peppers, celery, olives

Taken from www.food.com/recipe/green-goddess-chicken-salad-384684 (may not work)