Honey mustard chicken salad on whole wheat

Total Time:   15 min   Prep: 15 min   Serves: 1
Difficulty: Easy

If you’ve got leftover chicken in your fridge, this sandwich is a good way to make it over for a quick, fresh, and easy lunch that’s ready in 15 minutes or less. The chicken salad uses rich-tasting Greek yogurt for the base that mimics the traditional mayo and includes diced pear for freshness, sweetness, and crunch. You could substitute apples or grapes, if you like. Peppery arugula is a nice complement to the sweetness. You can omit the bread and increase the arugula to amp up the vegetables in your meal or simply serve the chicken salad with fruit for a light meal.


Plain fat free Greek yogurt

3 Tbsp

Honey mustard

1¼ tsp

Table salt

1 pinch

Black pepper

1 pinch, freshly ground

Cooked skinless boneless chicken breast(s)

½ cup(s), chopped, diced



¼ item(s), ripe, diced

Uncooked celery

2 Tbsp, chopped

Uncooked shallot(s)

1½ Tbsp, or red onion, chopped

Light whole grain bread

2 slice(s), toasted


½ cup(s), baby variety


1. Combine yogurt, mustard, salt, and pepper in a small bowl. Add chicken, pear, celery, and shallot; toss to coat. Serve on bread with arugula.

2. Makes 1 serving.