About the Recipe
Ingredients
Chicken & Marinade
2 chicken breasts, sliced into thin strips
2 cloves garlic, grated
2–3 tbsp extra virgin olive oil
½ cup mixed chopped herbs (basil, parsley, dill)
Kosher salt, black pepper, and chili flakes (to taste)
Zesty Herb Dressing
⅓ cup extra virgin olive oil
1 tbsp honey
3 tbsp Dijon mustard
3 tbsp lemon juice
2 tbsp apple cider vinegar
½ cup mixed chopped herbs (basil, parsley, dill)
1 shallot, finely chopped
2 cloves garlic, grated
Kosher salt, black pepper, and chili flakes (to taste)
Preparation
Marinate the Chicken In a bowl, combine the chicken strips with garlic, olive oil, chopped herbs, salt, pepper, and chili flakes. Let it marinate for at least 15–20 minutes (or up to a few hours in the fridge for deeper flavor).
Make the Dressing Whisk together all dressing ingredients until well combined and emulsified. Adjust salt, acidity, or heat to your taste.
Cook the Chicken Heat a skillet or grill pan over medium-high heat. Pan-fry the marinated chicken strips for 3–4 minutes per side, or until golden and cooked through.
Assemble the Sandwich Layer arugula on the bottom half of the toasted ciabatta. Add the warm chicken, then drizzle with the herb dressing. Top with the other half of the bread.
Serve Enjoy warm, optionally with extra dressing on the side.
