Directions:
- 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.
- *Make Ahead: The dressing can be refrigerated for up to 2 days. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1303.74 Kcal (5458 kJ) | ||
| Calories from fat | 974.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.28g | 167% | |
|---|---|---|---|
| Cholesterol | 266.38mg | 89% | |
| Sodium | 1197.52mg | 50% | |
| Potassium | 537.27mg | 11% | |
| Total Carbs | 41.37g | 14% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 41.09g | 82% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1.8mg | 10% | |
| Calcium | 167.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 412.41 Kcal (1727 kJ) | ||
| Calories from fat | 308.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.25g | 167% | |
|---|---|---|---|
| Cholesterol | 84.26mg | 89% | |
| Sodium | 378.81mg | 50% | |
| Potassium | 169.95mg | 11% | |
| Total Carbs | 13.09g | 14% | |
| Sugars | 1.17g | 15% | |
| Dietary Fiber | 1g | 13% | |
| Protein | 13g | 82% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.6mg | 10% | |
| Calcium | 52.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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