Chicken Parm Salad Subs
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
50
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Vegetable Stock1 cup
Basil Leaves (packed)1 cup
Extra-Virgin Olive Oil1 large
Garlic (clove, peeled)1 small
Red Onion4 small
Roll (ame sub, split)Directions:
1
Combine vegetable stock with herbs in food processor
2
Turn processor on and stream in the extra-virgin olive oil
3
Finely chop the garlic then mash into a paste with some salt using the flat side of your knife
4
Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano
5
Add the tomatoes, and onions
6
Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups
7
Add the chicken to the salad bowl and season with black pepper
8
Toss the salad and adjust seasonings
9
Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside