Chicken Parm Salad Subs Recipe

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Chicken parm salad subs

Elisabeth Wilkins


i was watching Rachael Ray the other day and seen this and it looks really good have not tried it yet

pinch tips: How to Quarter a Chicken




4 servings


15 Min


10 Min


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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads