This is my Marry Me Chicken Chopped Salad Sandwich and it is so delicious that you'll be eating it on repeat. Filled with juicy chicken, sun-dried tomatoes, a creamy almost addictive sauce, lettuce, rocket (arugula), basil, and parmesan, this sandwich would please anyone.
If you've never heard of Marry Me Chicken, then this is your sign to try it. It's not everyday that something goes viral on social media, but this Marry Me Chicken dish went crazy, so I had to pair it with one of my favourite forms of eating, sandwiches.
I have seen this chopped salad trend going around on social media and absolutely loved the idea of it! I've seen other people make various different sandwiches on TikTok and Instagram including the viral chopped Italian sandwich which is delicious, so if you're into creamy Italian flavours, then you're going to be drooling over this Marry Me Chicken chopped sandwich.
I made another version of the chopped salad sandwich inspired by Vietnamese Bánh Mì and it's SO good (if I do say so myself)! If you're just looking for a great salad, without the sandwich, then my Chicken Salad without Mayo is a great one! A sandwich I simply love (and something that's great for veggies) is my eggplant parmesan sandwich - a real treat!
Going back to MMC (Marry Me Chicken), I'm obsessed with it, so if you are too, you'll love my Marry Me Chicken Ramen, Marry Me Chicken Pie and Marry Me Chicken Tortellini. You can make them all in one pan, which is such a dream!
If you're just looking for another great sandwich recipe, then my Crunchy Chicken Romesco Sandwich, or my hot honey chicken sandwich are both always winners!
Jump to:
Why You'll Love This Recipe
It's gone viral - and this generally means that it's been tried and tested, with great results. The idea of a chopped salad in a sandwich is SO genius because you get a burst of flavour in every bite. And the filling being another recipe that has gone totally viral, aka, Marry Me Chicken just shows that they're a match made in heaven!
Quick to make - Less than 30 minutes to make this flavour-bomb of a sandwich. You can keep the filling in a tupperware for your next sandwich craving. If you're looking for another sandwich filling recipe that is quick to make, check out my Chicken Salad without Celery!
One pan meal - A one-pot meal can save the day. Less washing up and easy cooking, this dish is really simple for when you've had a busy day. Made all in one pan, this creamy chicken is honestly a life saver for when you just don't have time! You then just whack all the ingredients on a chopping board and then place it in your sandwich! A couple of other one pan meals that I'm obsessed with are my Lemon Boursin Pasta and my Easy Asparagus Orzotto.
Ingredients & Substitutions
For the marry me chicken sauce:
Chicken breast: I've used chicken breast for this recipe, but you can use chicken thighs if you like for a juicier option! If you're looking for a plant-based option, you could totally use tofu or portobello mushrooms would be a great "meaty" option.
Garlic: Fresh raw garlic for extra flavour, but if you've only got granules, they'll work too!
Sun-dried tomatoes: These add a kick of umami and are essential to the rich tomato flavour in the dish. I've used them in the sauce itself and additionally in the sandwich filling.
Herbs & spices: You'll need paprika, chilli flakes, and dried oregano.
Stock: Chicken stock is great for this recipe, but if you're making it vegan, veggie stock works too.
Cream: Single cream to thicken the sauce. Feel free to use a sugar-free soy-based cream for a plant-based alternative.
Parmesan: I also recommend buying a block of parmesan, because the pre-grated stuff just coagulates and doesn't hold as much flavour. I've used freshly grated parmesan in the sauce for seasoning, as well as the filling itself.
For the rest of the chopped salad sandwich:
Lettuce: Gem lettuce is my favourite, but you can use romaine or iceberg!
Rocket/Arugula: For freshness and a slight pepperiness.
Basil: Fresh basil adds a wonderful "Italian" tone to the sandwich that I highly recommend.
Baguette: I've used a couple of small baguettes for this recipe, or you can use a normal sized baguette and cut it in half.
See the recipe card below for full list of ingredients.
Step By Step Instructions with Photos
Step 1: Get your chicken breast and coat in all purpose flour. Place a frying pan on medium heat and add in 1 tablespoon oil. Add in your chicken breast and fry on each side for 4 minutes or until golden. Then, remove the chicken while you make your sauce.
Step 2: In the same pan, add in your chopped garlic, sun-dried tomatoes, paprika, chilli flakes, and oregano. Fry for a couple of minutes and then add in your chicken stock and single cream. Give everything a mix. Grate in your parmesan. Season with salt and pepper.
Step 3: Place your chicken breasts back into the pan, add on a lid and cook for 5 minutes. Remove the breasts again and set aside. Your sauce should be thick and creamy. If it's very saucy, leave the lid off and leave it to simmer for another 5 minutes and thicken.
Step 4: Time to assemble! Place down your lettuce, rocket/arugula, chicken breast, sun-dried tomatoes, basil, parmesan, and sauce. Chop into a rough mixture or as finely as you'd like until everything is well combined.
Step 5: Slice your baguette in half and place the bottom piece on top of the filling, and then scoop (using a knife) the filling onto the bread. Top with the upper piece of the baguette and enjoy!
TOP TIPS!
- Cooking Times: How long your chicken will take will vary on the thickness of the breasts. If in doubt, check using your meat thermometer to make sure it is cooked through (the ideal cooking temperature for chicken is 74°C).
- Extra Flavour: When frying the garlic and sun-dried tomatoes, add in a tablespoon of the sundried tomato oil for extra flavour.
- Parmesan: I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have as much flavour, and doesn’t dissolve as well in sauces.
FAQs
Yes! You can substitute it with either if you like.
Double cream and full fat creme fraiche do taste marginally better, but if you’re looking to reduce calories and fat content particularly, using single cream is better or reduced fat creme fraiche!
It's essentially a load of ingredients placed down onto a large chopping board and chopped until well combined. They're then scooped onto a loaf of bread and made into a sandwich. It results in the ultimate bite, every time because they ingredients are spread out evenly throughout the sandwich.
If you've got leftover filling, place it into an airtight container and store in the fridge for up to 3 days. Use it in a sandwich or eat it on its own!
Easily! Just sub out the chicken with tofu, seitan, or portobello mushroom (these would be my suggestions), then replace the cream element with sugar-free soy cream. Instead of using chicken stock, use vegetable stock. For the cheesy element, I'd recommend using a bit of nutritional yeast as well as some plant-based cheese!
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Marry Me Chicken Chopped Salad Sandwich
Ingredients
For the marry me chicken sauce
- 1 tablespoon olive oil
- 50g all purpose flour
- 1 chicken breast 2, if you've got a big appetite
- 3 garlic cloves minced
- 5 sun-dried tomatoes finely chopped
- ½ tablespoon smoked paprika
- ½ tablespoon chilli flakes
- ½ tablespoon oregano
- 200ml chicken stock
- 200ml single cream
- Salt and pepper
- 2 tablespoon parmesan grated
For the rest of the sandwich
- 4 lettuce leaves
- 30g rocket/arugula
- 4 sun-dried tomatoes
- Fresh basil leaves 5 leaves
- 1 tablespoon parmesan grated
- 1 lemon wedge juiced (optional)
- 2 small baguettes
Instructions
- Get your chicken breast and coat in all purpose flour. Place a frying pan on medium heat and add in 1 tablespoon oil. Add in your chicken breast and fry on each side for 4 minutes or until golden. Then, remove the chicken while you make your sauce.
- In the same pan, add in your chopped garlic, sun-dried tomatoes, paprika, chilli flakes, and oregano. Fry for a couple of minutes and then add in your chicken stock and single cream. Give everything a mix. Grate in your parmesan. Season with salt and pepper.
- Place your chicken breasts back into the pan, add on a lid and cook for 5 minutes. Remove the breasts again and set aside. Your sauce should be thick and creamy. If it's very saucy, leave the lid off and leave it to simmer for another 5 minutes and thicken.
- Time to assemble! Place down your lettuce, rocket/arugula, chicken breast, sun-dried tomatoes, basil, parmesan, and sauce. Chop into a rough mixture or as finely as you'd like until everything is well combined. Squeeze over a wedge of lemon (optional).
- Slice your baguette in half and place the bottom piece on top of the filling, and then scoop (using a knife) the filling onto the bread. Top with the upper piece of the baguette and enjoy!
Notes
- Cooking Times: How long your chicken will take will vary on the thickness of the breasts. If in doubt, check using your meat thermometer to make sure it is cooked through (the ideal cooking temperature for chicken is 74°C).
- Extra Flavour: When frying the garlic and sun-dried tomatoes, add in a tablespoon of the sundried tomato oil for extra flavour.
- Parmesan: I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have as much flavour, and doesn’t dissolve as well in sauces.
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