Crowned with deliciousness and grace, Queen-of-the-Greens Salad is the newest heir to your lunchtime throne! We declare you’re going to be truly enamored by this royal bowl of fresh veggies, seasoned chicken, and crusty ciabatta. The moment you drizzle it with the creamy, citrusy dressing, you’ll feel like you’re sitting on a throne of fresh and healthy options that will satisfy all the land! Long live Queen-of-the-Greens Salad! May she lead us to the most satisfying and magical lunchtimes ever!
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
Directions
Step 1 –In a food processor, add the anchovies, the garlic, the parsley, the basil, the dill, and the oregano and pulse until coarsely chopped.
Step 2 –Add the mayonnaise and the lemon juice to the dressing mixture and pulse until smooth.
Step 3 –Fold the chives into the dressing and season with the salt and the pepper.
Step 4 –In a large bowl, add the ciabatta, the chicken, the piquillo peppers, the celery, and the olives and toss to combine.
Step 5 –Pour the dressing over the salad and season with the salt and the pepper.
Step 6 –Serve.
