| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1031 |
| Total Fat | 66 g |
| Saturated Fat | 18 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 69 g |
| Cholesterol | 238 mg |
| Sodium | 1165 mg |
Reviews
I make this often for my husband’s lunches. I make the entire recipe, minus the tomatoes and onions, then freeze in one sandwich size containers. The day before I take it out of the freezer and thaw in the fridge. In the morning I add chopped tomatoes and onions and serve it on a split croissant. He thinks he’s getting something special.
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!
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.
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!
Loved it , I used poached chicken breast and forgot the parm cheese it had plenty of flavor and made a nice light summer meal
Very good especially for a hot day! My guests were impressed despite it being a sub sandwich. Will try with pasta as people below have suggested next time. Also didn’t have mint or parsley and it tasted just fine without.
We enjoyed this recipe…since I decided to try this last minute, I had to use only fresh basil from my garden (did not have the mint or parsley. Bright/fresh flavor- I’m wondering about passing on the sandwich and tossing this with penne sometime….
This was great and a welcome change always getting pizza delivered to the pool.
This was an awesome sandwich with a simple salad on a hot summer night…..used rosemary bread and created a panini. This is definitely a keeper!!
the mozzarella was for the roasted red peppers, a side dish she made in that same episode, not for the sandwhiches.