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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 31-40 of 54

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  • on September 18, 2009

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    This is a great recipe! Being a little leery of too much anchovy I used a half of one fillet. First time ever using arugula - what a fantastic blend of flavors. Could have used a little more aioli since I shredded the chicken very fine. Made a note to make a large batch next time. Used a 10inch wheat wrap instead of tortillas. Perfectly filled two of these for our dinner.

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  • on September 16, 2009

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    After reading all of the reviews, I can't believe they are so diverse. I am not a big fan of Arugula because it has too much of a bitter taste for me, however, it might be good in this recipe. I am willing to try anything! I agree with everyone who said it looks like baby spinach instead of arugula. I have all of the ingredients and will be trying it soon. It really sounds delicious!

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  • on September 15, 2009

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    This is not baby spinach, its absolutely arugula. I use it all the time, as it comes pre-washed and trimmed. You can usually find it bagged in the produce section.

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  • on September 13, 2009

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    our family of three really didn't care for this one. kid hated it.

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  • on August 07, 2009

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    I made this 2 nights ago (substituted sour-cream for low-fat yogurt and it tasted ok; the arugula leaves overshadowed the aioli. ...today (2 days later, the parsley aioli has a stronger presence and it is absolutely delicious! I suggest making it day earlier.

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  • on June 07, 2009

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    I have tried this recipe twice, once with arugula and the second time with baby spinach (by mistake both times came out wonderful. I also do not care for anchovies, however, I used anchovy paste and you cannot notice it at all. This is very easy to make and very good.

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  • on May 23, 2009

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    I just watched this episode, and I agree with one of the previous reviewers, who noted that what Giada uses on the show is NOT arugula. It might be baby spinach, I don't know, but arugula has a distinctive lobed shape and does NOT have a solid edge like the greens she used on the show. (Just do a Google "images" search for arugula, and you'll see what I mean. Very strange. I wonder if Giada's studio accidentally didn't have arugula so they tried to pass off baby spinach as a visual substitute, or if the recipe originally called for spinach and Giada messed up and said "arugula," so they made the printed recipe match the show? In any case, I believe it would be better with baby spinach either in the aioli or as the greens added in the end--using arugula in both places makes for too strong a flavor, especially with the parsley (also a strong flavor in the aioli.

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  • on March 29, 2009

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    I haven't actually eaten the sandwich yet. I just made the Aioli this morning. I found it kind of runny so, I added more mayonaise. I made a little without the anchovey for my picky husband and added it for my myself. It tastes great! and would make a lovely dressing for a ceaser salad, too!

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  • on March 13, 2009

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    I was looking for a simple recipe, but yet different. I am having some ladies coming over tomorrow for a scrapbooking party and I also invited them for lunch. I just finished making the aioli and shredding the roasted chicken (I did buy 2 roasted chickens. I decided to give it a taste before the girls will taste it tomorrow. OMG!! This is just amazing. All the flavors of the ingredients go so well together. I was not sure about the anchovy and the arugula since they are so strong tasting, but all together is just fabulous. I am a fan, and again your recipe rocks!! Thanks Giada.

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  • on February 04, 2009

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    I made it exactly as printed and everyone loved it! Didn't tell my little boy about the anchovy and he asked for seconds! Nice change to ordinary chicken salad. Also, heated the tortillas in the microwave...no need to take out a pan. Thanks!

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