Green Goddess Chicken Salad

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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 fresh lemon juice

2 tablespoons snipped chives

Kosher salt and freshly ground pepper

One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes

One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size 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

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