Chicken and Chips Salad Sub

This Chicken and Chips Salad Sub is a hearty meal packed into a soft sub roll. Tender marinated chicken breast, crisp lettuce, balsamic tomatoes, creamy mayonnaise dressing, and crispy double-cooked chips create the perfect balance of fresh and indulgent flavours. It is ideal for brunch, lunch, or a relaxed evening meal with family and friends.

Prep Time 25

Cook Time 35

Marinating 1

Total Time 2

Servings People

Ingredients

Dressing:

Assembly:

4 large sub rolls
2 cups iceberg lettuce shredded
Butter optional

Instructions

Mix the olive oil, lemon juice, garlic, paprika, oregano, onion powder, salt and pepper in a bowl.
2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves garlic, 1 tsp paprika, 1 tsp dried oregano, ½ tsp onion powder, ½ tsp salt, ½ tsp black pepper
Coat the chicken breasts thoroughly in the marinade. Cover and refrigerate for at least one hour. Longer marinating will deepen the flavour.
4 medium chicken breasts
Cut the potatoes into thick chips. Rinse them in cold water before drying thoroughly with kitchen paper.
800 g floury potatoes
Heat the frying oil to 140°C.
Vegetable oil
Fry the chips in batches for 6 to 8 minutes until softened but not coloured.
Remove the chips and drain them well. Allow them to cool completely for at least 15 minutes.
Meanwhile, combine the sliced tomatoes with the balsamic vinegar, olive oil, salt and pepper. Leave them to marinate while the remaining ingredients cook.
3 large tomatoes, 1 tbsp balsamic vinegar, 1 tsp olive oil, 1 pinch salt, 1 pinch black pepper
Stir together the mayonnaise, Dijon mustard, lemon juice and black pepper until smooth.
6 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1 pinch black pepper
Heat a frying pan or griddle over a medium heat.
Cook the chicken breasts for 6 to 8 minutes per side, depending on their thickness, until cooked through and the internal temperature reaches 75°C.
Rest the chicken for 5 minutes before slicing into strips.
Increase the frying oil temperature to 190°C.
Fry the cooled chips for a further 3 to 4 minutes until crisp and golden. Drain well and season lightly with salt.
salt
Slice the sub rolls along the top without cutting all the way through. Lightly butter them if desired.
4 large sub rolls, Butter
Spread a generous layer of the mayonnaise dressing inside each roll.
Add a layer of shredded lettuce.
2 cups iceberg lettuce
Arrange the sliced chicken over the lettuce.
Spoon over the balsamic tomatoes.
Top with a generous handful of hot crispy chips.
Finish with a little extra dressing if desired. Serve immediately while the chips remain crisp and the chicken is still warm.

Equipment

Notes

Cook's Tips:

Marinate the chicken overnight for even more flavour.

Russet or Maris Piper potatoes make excellent crispy chips.

Warm the sub rolls in the oven for a few minutes before filling.

Add sliced avocado or crispy bacon for an extra indulgent version.

A few sliced pickled gherkins add a pleasant sharp contrast.

Storage:

The cooked chicken will keep in the refrigerator for up to 3 days in an airtight container. Prepare the chips fresh for the best texture. Assemble the subs just before serving to prevent the rolls from becoming soggy.

Nutrition