Marry Me Chicken Chopped Salad Sandwich Recipe
This Marry Me Chicken Chopped Salad Sandwich is a flavorful and creamy chicken sandwich packed with seasoned chicken breast, sun-dried tomatoes, parmesan, fresh greens, and a rich paprika-spiced cream sauce. Perfect for a satisfying lunch or light dinner, this sandwich combines tender chicken with fresh basil, rocket, and a hint of lemon for brightness, all layered inside a crusty baguette.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken and Sauce
- 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
For the Salad Filling
- 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)
For the Sandwich
- 2 small baguettes
Instructions
- Prepare and Fry the Chicken: Coat the chicken breast in all-purpose flour evenly. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Fry the chicken breast for about 4 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.
- Make the Sauce: In the same pan, add the minced garlic, finely chopped sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry for a couple of minutes until fragrant. Then pour in the chicken stock and single cream, stirring to combine. Grate the parmesan into the sauce and season with salt and pepper to taste.
- Simmer Chicken in Sauce: Return the chicken breasts to the pan, cover with a lid, and cook for 5 minutes to let the flavors meld. Remove the chicken again. If the sauce is too runny, leave the lid off and simmer for an additional 5 minutes until thick and creamy.
- Assemble the Salad Filling: Layer the lettuce leaves, rocket, sliced or chopped chicken breast, sun-dried tomatoes, basil leaves, grated parmesan, and spoon the creamy sauce on top. Chop everything roughly or finely according to your preference until well combined. Optionally, squeeze a lemon wedge over the mixture for added freshness.
- Build the Sandwich: Slice the baguettes in half horizontally. Place the bottom halves on serving plates, then scoop the chicken salad filling evenly onto each. Top with the baguette upper halves, press gently, and serve immediately.
Notes
- You can use two chicken breasts if you want a more filling sandwich.
- Adjust chilli flakes according to your spice tolerance.
- If you prefer, substitute single cream with half-and-half or a lighter cream option.
- Fresh basil adds a nice aromatic flavor; if unavailable, use fresh parsley or omit.
- Lemon juice is optional but adds a hint of brightness to balance the creamy sauce.
- Serve immediately to keep the baguette from getting soggy.
Keywords: chicken sandwich, creamy chicken, sun-dried tomatoes, parmesan, paprika chicken sandwich, Marry Me Chicken, chicken baguette sandwich, easy lunch recipes
