Chicken Salad Sandwiches with Pickled Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
To make the salad, Mary uses leftovers from a roast chicken and adds giardiniera, Italian-style pickled vegetables. 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 |
Directions:
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.
|
|