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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By haydensmom11
on July 07, 2012
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The only thing I didn't have on hand was mint and parsley, other than that, this was an excellent recipe and when it's 100 degrees out like today, it makes for a great refreshing meal. It was similar to dressing the chicken in a pesto but didn't seem as heavy. I served it with some kettle chips and big cold slices of watermelon for a complete meal. We were able to stretch the salad into 7 sandwiches so we have some for lunch tomorrow!
By CC's kitchen
Taunton, MA
on July 04, 2012
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I wish I could go higher with the ratings. This is really good. Great on a hot summer night like tonight. I bought some homemade linguine and in the morning I plan on cooking it while it is cooler then mix it for lunch! Don't be afraid of the mint. It just works.
By janetjaanet
on July 01, 2012
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This recipe is out of this world. What a great summer dinner! I still can't get over how much it does taste like a chicken parm!
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