Chicken Parm Salad Subs

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup vegetable stock
  • 1 cup packed basil leaves
  • A handful fresh flat-leaf parsley
  • A handful fresh mint leaves
  • 1/4 cup extra-virgin olive oil
  • 1 large clove garlic, peeled
  • Kosher salt
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips
  • 1 small red onion or 1/2 medium onion, very thinly sliced or chopped
  • 1 rotisserie chicken
  • Freshly ground black pepper
  • 4 sesame sub rolls, split
  • Olive oil and herb potato chips, for serving
Directions

Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.


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    This recipe is featured in:

    Rotisserie Chicken