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Rolled Chicken Sandwich with Arugula and Parsley Aioli Recipe

Rolled Chicken Sandwich with Arugula and Parsley Aioli

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 21-30 of 54

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  • on January 19, 2010

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    originally i made it for something 'special' for my husband's and daughter's lunch bags for work/school. But it is delicious for any meeal at home too :
    it's a nice little spa/cafe meal. Good flavors!

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  • on January 18, 2010

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    In the spirit of full disclosure, because I don't think it's right to review a recipe when you've made it only with your own changes, I want to say that I did incorporate some minor changes, because of what I had on hand and what is available to me locally. First, I used a mixture of greens that included arugula, because I didn't have easy access to a large quantity of fresh arugula and I always have those baby greens on hand. Second, I didn't use the garlic because I was in a hurry and forgot. Third, I used chicken breasts that I had roasted and shredded previously (using Barefoot Contessa's Chicken Salad Veronique recipe and refrigerated, because it was cheaper - nobody in my family eats dark meat, so buying a whole rotisserie chicken is a waste of money. That said, I have to say that this recipe is a DEFINITE KEEPER. This was my first time using anchovies - I was nervous about that because I was feeding 2 teenagers who would have freaked out beforehand if they'd known what I was using (I hid the can, but I have to say, I detected absolutely NO fishy taste from the filet. Rather, this mixture produced a very fresh, crisp taste which, if anything, could have used more salt and pepper (I use salt sparingly anway to make it stronger tasting. With the larger amount of chicken I used, the recipe made enough for 4 people - one whole sandwich each, and we all loved it. This recipe has earned itself a spot in my go-to recipes!!!

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  • on January 15, 2010

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    Very good! Will make this again!

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  • on January 14, 2010

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    Jut ok - a little bland for my taste. It had a mild flavor and I expected more of a kick. I used the anchovy filet and did not find it to be overpowering or fishy. Possibly letting the aioli sit for a while would make it more flavorful. I love Giada's recipes though I probably wont make this one again.

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  • on October 01, 2009

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    Watch out for the bite of the parsley. I would half the amount. I didn't bother with the anchovies.

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  • on September 29, 2009

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    This was a great snack at lunch time today. All of my friends wanted a bite and i felt deprived so when i got home i made more and it was even better the second time around. Im kinda picky so i used baby spinach and didnt use the anchovies.

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  • on September 25, 2009

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    I usually like Giada's recipes, but this one just didn't taste good. The aioli was sour, bitter and way over powered the chicken.

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  • on September 22, 2009

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    Wonderful! Very tasty lunch! I saw it today on your show and I made it for dinner. I absolutely loved the aioli and the wrap! I also love all of your other recipes, too! I watch you all the time and really enjoy your shows!

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  • on September 22, 2009

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    I made this last night and was looking forward to having leftovers to put on greens for salads etc..., but it only made two wraps. Maybe I put too much on the wrap, I don't know?

    I will definitely make it again, as it was VERY tasty, but I will be sure to double (at least the recipe. I also used the anchovy, and it was great. It just added a salty bite, not a fishy taste at all.

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  • on September 21, 2009

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    Being a lover of chicken wraps I had to make this one immediately. I omitted the anchovy and substituted spinach for arugula. I only have a small food processor, so I had to put the spinach and parsley in first to get everything else to fit. It was just amazing! I even added in a slice of provolone cheese. Yum! =q

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