Photo of Honey Mustard Chicken Salad on Whole Wheat by WW

Honey Mustard Chicken Salad on Whole Wheat

Points® value
Total Time
15 min
15 min
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(s)

Honey mustard

1¼ tsp(s)

Table salt

1 pinch(es)

Black pepper

1 pinch(es), freshly ground

Cooked skinless boneless chicken breast

½ cup(s), chopped, chopped, diced

Raw red anjou pear

¼ medium, ripe


2 tbsp(s), chopped


1½ tbsp(s), 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.