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


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