Tuesday, September 3, 2013

Red Onion & Zucchini Chicken Sandwiches

I hope everyone had a nice and relaxing Labor Day Weekend. This has been my go-to sandwich for lunch on Saturday's all summer long. It is so quick to put together and is filled with refreshing flavor. Whether we were going to the beach or spending the day out on the boat, I was constantly getting requests to prepare these sandwiches to bring with us.

Recipe yields 3 sandwiches

1 Rotisserie chicken
1/2 red onion
1 medium zucchini (in a pinch, I've substituted cucumbers as well)
1 lemon
2 tbsp olive oil
1 tsp white wine vinegar
2 tbsp fresh parsley
Salt & freshly ground black pepper
1 loaf Italian bread
Shredded lettuce, optional

Start off by thinly slicing the onion and zucchini. You want the zucchini to look like thin ribbons.

Mix together the onion, zucchini, olive oil, vinegar, juice from one lemon, about 2 tbsp lemon zest, chopped parsley and the salt and pepper. Let that marinate for at least 15-20 minutes while you get the chicken ready.

In the meantime, remove the breasts and legs from the chicken. Remove the skin and using two forks, shred the meat into bite sized pieces.

Mix together the shredded chicken with the marinated vegetables. Add extra olive oil if the mixture seems too dry. Use your judgment and preference here. Slice open your Italian bread and load it up with the mixture. 

Top off your sandwich with shredded lettuce, if you prefer. You could even add some tomato slices if that is your thing. Cut into individual sandwich size pieces. Either wrap up to enjoy later on at the beach or on the boat, or serve with a bag of chips and enjoy it right now!

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