In a crockpot place 1 lb. boneless, skinless chicken. 2 carrots roughly chopped, 1 onion quartered, 6 bouillon cubes, celery and parsley. Let cook on high for 4 hours, discard vegetables. Save chicken, shred and save broth for another use.
With 1 round loaf of crusty bread, cut off the top 1/3. Pull out the soft bread from the top and bottom of the loaf, leaving 1/2" shell. In a small food processor, or chopper, place 1 C kalamta olives, 2 T capers, 1 T dried basil1/4 c oil and 2T red wine vinegar. Pulse a few times. Spread 1/2 of olive mix in the bottom of the shell. next layer half of the chicken, 4-6 slices of cooked bacon and 4-5 slices of Provolone cheese. Next place a few hand fulls of Dole salad mix( in the bag or shredded lettuce). On top of the place the remaining olive mix, chicken, bacon(4-6 slices) and 4-5 slices of provolone cheese. You can top with a small amount of salad dressing before placing the top on. We used a hot sauce with peppers and onions. Now place the top of the bread back on and tightly wrap in plastic wrap. Refrigerate 8 hours. Cut into wedges and serve.