2 oil-packed anchovies, drained
1 small garlic clove
1/2 cup(s) packed flat-leaf parsley leaves
1/4 cup(s) packed basil leaves
1/4 cup(s) coarsely chopped dill
1 tablespoon(s) oregano leaves
3/4 cup(s) mayonnaise
2 1/2 tablespoon(s) fresh lemon juice
2 tablespoon(s) snipped chives
Kosher salt and freshly ground pepper
1 1-pound loaf of ciabatta?bottom crust reserved for another use, bread cut into 1-inch cubes
1 2-pound rotisserie chicken?skin and bones discarded, meat pulled into large bite-size pieces
8 piquillo peppers ered lengthwise, from a 9.8-ounce jar drained and quart
3 inner celery ribs with leaves, thinly sliced
1/2 cup(s) pitted kalamata olives, halved