• Yield 4 servings
  • Prep 15 minutes
  • Cook none -- no cooking involved


2 cups chopped rotisserie chicken breast
6 ounces sliced California Black Ripe Olives, drained
1/4 cup sliced Spanish Queen Green Olives with Pimento
1/4 cup chopped jarred roasted red bell peppers
3 tablespoons chopped Marcona almonds
2 tablespoons capers
1-1/2 tablespoon olive oil
1-1/2 tablespoon mayonnaise
1-1/2 teaspoon sherry vinegar
3/4 teaspoon smoked paprika
3 tablespoons chopped fresh flat-leaf parsley
1 pinch freshly ground black pepper, to taste
4 pieces curly or bibb lettuce leaves
4 units ciabatta rolls or other crusty rolls, split horizontally


Mix together chicken, olives, roasted red peppers, almonds, and capers in a medium bowl.  Place olive oil, mayonnaise, vinegar, and paprika in a small bowl and whisk until thoroughly combined.  Add mayonnaise mixture and parsley to chicken mixture and stir until well combined.  Season with black pepper, to taste.  Place a lettuce leaf on bottom half of each roll, divide chicken salad evenly on top of lettuce on each roll, then cover with top half of rolls.