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Chicken Salad Sandwiches with Pickled Vegetables

By Mary Klonowski

4.6

(29)

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

  1. 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.

TagsSandwichChickenPoultryBasilHerbs & SpicesLettuceLeafy GreensVegetableMainLunchDairy FreeNut FreeEasyQuickNo-CookBon Appétit
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