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Categories:
vegetable stock basil parsley mint extra-virgin olive oil clove garlic kosher salt tomatoes red onion rotisserie chicken freshly ground black pepper sesame sub rolls olive oil
Viewed: 65 - Published at: 4 years agoIngredients
- 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
Method
- 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.
