• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 80ml vegetable stock

  2. 3 handfuls of basil leaves

  3. A handful fresh flat-leaf parsley

  4. A handful fresh mint leaves

  5. 60ml extra-virgin olive oil

  6. 1 large clove garlic, peeled

  7. Salt

  8. 60g freshly grated Parmigiano-Reggiano

  9. 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips

  10. 1 small red onion or 1/2; medium onion, very thinly sliced or chopped

  11. 1 rotisserie chicken

  12. Freshly ground black pepper

  13. 4 sesame sub rolls, split

  14. Olive oil and herb potato crisps, for serving

Instructions Jump to Ingredients ↑

  1. Chicken parm salad subs 1) Combine vegetable stock with herbs in a food processor. Turn processor on and stream in the extra-virgin olive oil.

  2. 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.

  3. 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.

  4. Fill sub rolls with the chicken salad and serve with a few olive oil crisps alongside.


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