Provençal Chicken Sandwich
Make-Ahead Time up to 2 days before serving
Final Prep Time 5 minutes
Makes 4 servings
|1/2||pound sliced deli chicken breast, cut into 1/2-inch-wide strips|
|1/2||cup sliced roasted red peppers|
|1/2||cup sliced red onion|
|1/4||cup sliced pitted ripe olives|
|1||tablespoon extra-virgin olive oil|
|1||tablespoon red wine vinegar|
|1/4||teaspoon black pepper|
|2||tablespoons chopped fresh parsley|
|4||submarine or hoagie sandwich rolls|
- Combine chicken, roasted peppers, onion and olives in medium bowl.
- Whisk together oil, vinegar, salt and black pepper in small bowl. Pour over chicken mixture; toss until coated. Cover and refrigerate at least 30 minutes or up to 24 hours.
- Stir parsley into chicken mixture. Cut rolls in half; fill with chicken mixture. Serve immediately.
|Total Fat||11 g|
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