Name: Marry Me Chicken Chopped Salad Sandwich Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 50g all purpose flour; 1 chicken breast (or 2 for a larger appetite); 3 garlic cloves, minced; 5 sun-dried tomatoes, finely chopped; 1/2 tbsp smoked paprika; 1/2 tbsp chilli flakes; 1/2 tbsp oregano; 200ml chicken stock; 200ml single cream; Salt and pepper, to taste; 2 tbsp parmesan, grated; 4 lettuce leaves; 30g rocket (arugula); 4 sun-dried tomatoes (whole or chopped); 5 fresh basil leaves; 1 tbsp parmesan, grated; 1 lemon wedge, juiced (optional); 2 small baguettes

Introduction

This Marry Me Chicken Chopped Salad Sandwich is a flavorful, creamy twist on a classic chicken sandwich. Packed with tender chicken, sun-dried tomatoes, and a rich parmesan sauce, it makes for a satisfying lunch or light dinner. Fresh greens and basil add a vibrant, refreshing balance to every bite.

A close-up of a sandwich cut in half held by a woman's hand, showing three layers: the bottom layer is soft white bread with a fluffy texture, the middle layer has creamy spread mixed with sun-dried tomato pieces and fresh green spinach leaves, and the top layer is another slice of soft white bread. The fillings look moist and vibrant, and the background is a white marbled texture with blurred greenery. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil

50g all-purpose flour

1 chicken breast (2 if you have a big appetite)

3 garlic cloves, minced

5 sun-dried tomatoes, finely chopped

1/2 tbsp smoked paprika

1/2 tbsp chilli flakes

1/2 tbsp oregano

200ml chicken stock

200ml single cream

Salt and pepper, to taste

2 tbsp parmesan, grated

4 lettuce leaves

30g rocket (arugula)

4 sun-dried tomatoes

5 fresh basil leaves

1 tbsp parmesan, grated (for topping)

1 lemon wedge, juiced (optional)

2 small baguettes

Instructions

Step 1: Coat the chicken breast(s) evenly in all-purpose flour. Heat olive oil in a frying pan over medium heat. Add the chicken and fry for about 4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Step 2: In the same pan, add minced garlic, finely chopped sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry for 2 minutes until fragrant.

Step 3: Pour in the chicken stock and single cream, stirring to combine. Add grated parmesan and season with salt and pepper. Return the chicken breasts to the pan, cover with a lid, and cook for 5 minutes until the chicken is cooked through and the sauce thickens.

Step 4: Remove the chicken breasts and set aside. If the sauce is too thin, leave the lid off and simmer for another 5 minutes to thicken. Chop the chicken roughly and mix it into the sauce along with lettuce leaves, rocket, whole sun-dried tomatoes, fresh basil leaves, and extra parmesan. Add a squeeze of lemon juice if using and mix well.

Step 5: Slice the baguettes in half horizontally. Place the bottom halves on plates and spoon the chicken salad mixture generously onto each. Top with the baguette tops, press gently, and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken breast in olive oil, garlic, and smoked paprika for 30 minutes before cooking.

Add diced avocado or sliced cucumber for a fresh, creamy crunch.

Use ciabatta or sourdough bread instead of baguettes for a different texture.

Adjust chilli flakes to your preference for more or less heat.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well and tend to stay juicier. Adjust cooking time accordingly, as thighs may take a bit longer to cook through.

Is there a substitute for single cream in this recipe?

You can use half-and-half or light cream for a lighter version, but the sauce may be less rich. Alternatively, a mixture of milk and a small amount of butter can be used in a pinch.