Marry Me Chicken Chopped Salad Sandwich Recipe
A deliciously creamy and flavorful Marry Me Chicken Chopped Salad Sandwich combining tender fried chicken breast with a rich garlic, sun-dried tomato, and paprika sauce, layered with fresh greens and parmesan, all served in a crusty baguette for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Sauce
- 1 tbsp olive oil
- 50g all purpose flour
- 1 chicken breast (about 6–7 oz; use 2 if 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 cheese, grated
Salad and Assembly
- 4 lettuce leaves
- 30g rocket (arugula)
- 4 sun-dried tomatoes (whole or sliced)
- 5 fresh basil leaves
- 1 tbsp parmesan cheese, grated
- 1 lemon wedge, juiced (optional)
- 2 small baguettes
Instructions
- Prepare the chicken: Coat the chicken breast evenly in the all purpose flour. Heat the olive oil in a frying pan over medium heat. Add the chicken breast and fry for about 4 minutes on each side until golden and cooked through. Remove the 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. Sauté for 2-3 minutes until fragrant. Pour in the chicken stock and single cream, stirring to combine. Grate in 2 tablespoons of parmesan cheese and season with salt and pepper to taste.
- Cook the chicken in sauce: Return the chicken breasts to the pan and cover with a lid. Let them simmer in the sauce for 5 minutes to absorb the flavors. Then remove the chicken again. If sauce is too runny, leave lid off and simmer for an additional 5 minutes to thicken the sauce.
- Assemble the salad filling: On a cutting board, lay out the lettuce leaves, rocket/arugula, cooked chicken breast, whole or sliced sun-dried tomatoes, fresh basil leaves, and 1 tablespoon grated parmesan. Pour the creamy sauce over the top. Chop everything together roughly or finely according to preference until well combined. Optionally, squeeze the lemon juice over the mixture and toss lightly.
- Build the sandwich: Slice the baguettes in half horizontally. Place the bottom half of each baguette on a plate, then generously spoon the chopped chicken salad filling onto it using a knife or spoon. Top with the upper half of the baguette. Serve immediately and enjoy!
Notes
- For extra heat, increase the quantity of chilli flakes or add fresh sliced chilies.
- Use freshly grated parmesan for the best flavor and melting quality.
- If chicken breasts are thick, consider pounding them thinner for even cooking.
- Lemon juice is optional but adds freshness to balance the creamy sauce.
- This sandwich pairs well with a side of crispy chips or a light soup.
Keywords: Marry Me Chicken, Chicken Sandwich, Creamy Chicken, Sun-Dried Tomato Sauce, Chopped Salad Sandwich
