Description

This Marry Me Chicken Chopped Salad Sandwich combines tender, creamy paprika-spiced chicken with fresh greens and sun-dried tomatoes, all nestled inside a crisp baguette. The chicken is pan-fried and simmered in a rich sauce made with garlic, smoked paprika, chili flakes, oregano, parmesan, and single cream, creating a flavorful and satisfying sandwich perfect for lunch or a casual dinner.

Ingredients

Scale

For the Chicken and Sauce

1 tbsp olive oil
50g all purpose flour
1 chicken breast (or 2 if preferred)
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, sliced
5 fresh basil leaves
1 tbsp parmesan, grated
1 lemon wedge, juiced (optional)

For Assembly

2 small baguettes

Instructions

Prepare and fry chicken: Coat the chicken breast(s) in the all purpose flour. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Fry the chicken breasts for approximately 4 minutes on each side or until golden brown. 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. Fry the mixture for a couple of minutes until fragrant. Pour in the chicken stock and single cream, stirring to combine. Grate in the parmesan cheese 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. Remove the breasts again and set aside. If the sauce is too thin, leave the lid off and simmer for an additional 5 minutes to thicken it to a creamy consistency.
Assemble the chopped filling: Place the lettuce leaves and rocket/arugula on a board or plate. Add the cooked chicken breast, sliced sun-dried tomatoes, fresh basil leaves, grated parmesan, and the creamy sauce. Chop or roughly mix the ingredients together until well combined. Optionally, squeeze in the juice of a lemon wedge for extra zing.
Build the sandwich: Slice the baguettes in half horizontally. Place the bottom half of each baguette onto the chopped chicken salad filling, then use a knife to scoop and spread the filling evenly. Place the top half of the baguette on top to close the sandwich. Serve immediately and enjoy!

Notes

You can double the chicken breast quantity if making sandwiches for more people or if you want a larger filling portion.
Adjust the level of chilli flakes according to your spice preference.
Use fresh parmesan for best flavor in both the sauce and salad.
If you prefer a thicker sauce, allow it to simmer uncovered until it reaches desired consistency.
Lemon juice is optional but adds a nice brightness to the filling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Marry Me Chicken, chicken sandwich, creamy chicken, sun-dried tomato chicken, paprika chicken sandwich, easy lunch recipe