Marry Me Chicken Chopped Salad Sandwich

5 from 1 vote

Marry Me Chicken Chopped Salad Sandwich

Filled with juicy chicken, sun-dried tomatoes, a creamy almost addictive sauce, lettuce, rocket (arugula), basil, and parmesan, this Marry Me Chicken Chopped Salad sandwich would please anyone.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Snack

Cuisine: Italian

Servings: people

Calories: 693kcal

Author: Emily Roz

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

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.

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!

Nutrition