Green Goddess Chicken Salad
We got together last night with neighbors and had a little last minute pot-luck dinner (basically, “Hey, let’s share our dinners and make it a party!”) We found this recipe in a little Food & Wine booklet and it was a big hit and I plan to put it into our regular rotation! The recipe transcribed is the directly from the recipe book, though we made a few modifications based on what we had, I want to give the original recipe a try before making the modifications part of the permanent record.
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 snipped chives
Kocher salt and freshly ground pepper
One 1-pound loaf of ciabatta (bottom crust reserved for another use) – bread cut into 1-inch 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
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.