Chicken Parm Salad Subs

1/3 cup vegetable stock

1 cup packed basil leaves

A handful fresh flat-leaf parsley

A handful fresh mint leaves

1/4 cup extra-virgin olive oil

1 large clove garlic, peeled

Kosher salt

1/2 cup freshly grated Parmigiano-Reggiano

4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips

1 small red onion or 1/2 medium onion, very thinly sliced or chopped

1 rotisserie chicken

Freshly ground black pepper

4 sesame sub rolls, split

Olive oil and herb potato chips, for serving

Directions

Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.

recipe:Rachael Ray