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Taking a better look at this recipe, I'm quite sure I doubled the cheese! :} nm

Posted by Estelle on September 15, 2010 at 09:24:14:

In Reply to: Rachael Ray's Chicken Parm Salad Subs. DEE-lish!! : D sm posted by Estelle on September 14, 2010 at 01:01:00:

: You can make this salad base for a pasta salad (I made mini farfalle pasta), on a bed of lettuce, or as a sandwich. Enjoy!! : D

: Chicken Parm Salad Subs
: Recipe courtesy Rachael Ray
: Prep Time: 15 min Inactive Prep Time: -- Cook Time: 10 minLevel:
: EasyServes:
: 4 servingsIngredients
: 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
: 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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