- 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
- 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.