Chicken Parm Salad Subs

(from Metro Cooks’s recipe box)

Tried -Good

Source: Rachael Ray

Prep time: 15 minutes
Cook time: 10 minutes
Serves 4 people

Categories: Sandwitch

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

  1. 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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