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Grilled Chicken and Jimmy’s Olive Salad Po-Boy

Servings:
Serves 4 Servings
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Ingredients

Jimmy’s Olive Salad
  • 1 cup Greek olives
  • 1 cup Manzanilla olives
  • 15 1/2 ounce vegetables
  • 1 tablespoon parsley
  • 1 tablespoon roasted-garlic puree
  • 2 teaspoon capers
  • 1/4 teaspoon oregano
  • 1/2 cup olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon red pepper flakes
Grilled Chicken
  • 1 cup Greek olives
  • 1 cup Manzanilla olives
  • 15 1/2 ounce vegetables
  • 1 tablespoon parsley
  • 1 tablespoon roasted-garlic puree
  • 2 teaspoon capers
  • 1/4 teaspoon oregano
  • 1/2 cup olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon red pepper flakes
  • 8 ounce chicken breasts
  • 1/2 tablespoon Cajun seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon olive oil
  • 2 teaspoon Garlic-Butter Spread
  • 4 teaspoon deli-style

Preparation

Baking Directions:

Jimmy’s Olive SaladTo prepare the olive salad, combine all ingredients thoroughly.

  Cover and refrigerate for at least 4 hours to allow the salad to marinate.

  Store in a container with a tight-fitting lid.

Grilled ChickenSpread the cut side of each roll with the Garlic-Butter Spread.

  Place on a heat-proof tray, such as a jelly roll pan, and set aside.

  Season the chicken on both sides with the Cajun seasoning, salt, and pepper; then drizzle with the oil.

Heat a charcoal or gas grill.

  Grill the chicken over high heat for 10 to 12 minutes, turning occasionally.

  While the chicken is cooking, grill the buttered side of the rolls for 1 to 1 ½ minutes.

  Flip the rolls over and grill the outside for 30 seconds.

  Transfer the rolls to the tray.

  To assemble, place a chicken breast on half of each roll, top with 1/3 cup of the olive salad and the second half of the roll.