Name: Chicken Salad Sandwiches with Pickled Vegetables
Yield: Makes 4 sandwiches
Ingredients: 2 1/2 cups diced cooked chicken (from purchased roast chicken); 1 cup chopped drained spicy giardiniera from jar; 1/2 cup mayonnaise; 1/4 cup (packed) chopped fresh basil; 1 tablespoon giardiniera juices; 1 teaspoon dried salad herbs; 8 slices egg bread, toasted; 4 Boston lettuce leaves

To make the salad, Mary uses leftovers from a roast chicken and adds giardiniera, Italian-style pickled vegetables.

Recipe information

Yield
Makes 4 sandwiches

Ingredients

2 1/2 cups diced cooked chicken (from purchased roast chicken)

1 cup chopped drained spicy giardiniera from jar

1/2 cup mayonnaise

1/4 cup (packed) chopped fresh basil

1 tablespoon giardiniera juices

1 teaspoon dried salad herbs

8 slices egg bread, toasted

4 Boston lettuce leaves

Preparation

Combine chicken and next 5 ingredients in medium bowl; stir to blend well. Season salad with salt and pepper. Place 1 bread slice on each of 4 plates. Top each slice with 1/4 of chicken salad, lettuce leaf and second bread slice.

TagsSandwich Chicken Poultry Basil Herbs & Spices Lettuce Leafy Greens Vegetable Main Lunch Dairy Free Nut Free Easy Quick No-Cook Bon Appétit

Recipe notes

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