4 reserved chicken breast halves cooked sliced into thin strips
0.5 cup green onions chopped
4 servings salt and ground pepper black
1 tablespoon olive oil
4 teaspoons olive oil
4 bell peppers red seeded sliced
4 long rolls (submarine or hoagie rolls)
4 slices at least of turkey bacon crisp cooked
1 large onion yellow thinly sliced
6 yukon gold potatoes small to medium cut into 2-inch pieces
Equipment
bowl
frying pan
sauce pan
tongs
Directions
Heat the olive oil in a large skillet over medium-high heat.
Add bell peppers and saute 5 minutes, until tender.
Remove half of the peppers from skillet and set aside.
Add onion and saute 3 minutes, until soft.
Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.
Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.
For the potato salad:To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender.
Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.
