All Recipes

Asian Chopped Chicken Hoagie

55 Mins
Hoagie Rolls
Made With
Hoagie Rolls


6 Martin’s Hoagie Rolls

2 Pounds Boneless, Skinless Chicken Breasts, cubed

1 Tablespoon Oil

1 1/2 Cups White Cabbage, thinly sliced

1 1/2 Cups Red Cabbage, thinly sliced

1 Medium Red Bell Pepper, thinly sliced

1 Medium Carrot, julienned

1 Cup Sugar Snap Peas, chopped

3 Green Onions, chopped

1 Tablespoon Cilantro, chopped

1 Tablespoon Sesame Seeds

1/2 Cup Toasted Cashews, chopped

1/2 Cup Crispy Chow Mein Noodles

Asian Salad Dressing:

4 Tablespoons Sesame Oil

4 Tablespoons Rice Vinegar

2 Tablespoons Honey

2 Tablespoons Lime Juice

2 Teaspoons Fresh Ginger, peeled and grated

1 Teaspoon Salt, to taste

1/2 Teaspoon Pepper, to taste

Serves: 6


Step 1

In a large Dutch oven, heat oil over med-high heat and add chicken. Cook chicken until golden brown on all sides and transfer to a large bowl.

Step 2

Set the large bowl with chicken in it to the side to cool while prepping all the vegetables.

Step 3

Wash and prepare all the vegetables and arrange them in the large bowl with cooked chicken.

Step 4

Add chopped cilantro, sesame seeds, noodles, and chopped cashews to the bowl, then toss together

Step 5

For the dressing, combine the ingredients together in a jar and shake well.

Step 6

To serve immediately, pour the dressing over the mixture and toss again to combine. Season with salt and pepper to taste. Then layer on Martin’s Hoagies Rolls.

Step 7

To serve later, layer on Martin’s Hoagie Rolls then top with Asian salad dressing, salt, and pepper when ready to eat.

Recipe adapted from: