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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1298.62 Kcal (5437 kJ) | ||
| Calories from fat | 974.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.28g | 167% | |
|---|---|---|---|
| Cholesterol | 266.38mg | 89% | |
| Sodium | 1171.92mg | 49% | |
| Potassium | 454.07mg | 10% | |
| Total Carbs | 40.41g | 13% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 40.77g | 82% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 154.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 457.05 Kcal (1914 kJ) | ||
| Calories from fat | 342.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.11g | 167% | |
|---|---|---|---|
| Cholesterol | 93.75mg | 89% | |
| Sodium | 412.46mg | 49% | |
| Potassium | 159.81mg | 10% | |
| Total Carbs | 14.22g | 13% | |
| Sugars | 1.07g | 12% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 14.35g | 82% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.6mg | 10% | |
| Calcium | 54.4mg | 15% | |
* 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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