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

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

vegetable stock, basil, parsley, mint, extravirgin olive oil, clove garlic, kosher salt, tomatoes, red onion, rotisserie chicken, freshly ground black pepper, sesame sub rolls, olive oil

Taken from www.foodnetwork.com/recipes/rachael-ray/chicken-parm-salad-subs-recipe.html (may not work)