Honey mustard chicken salad on whole wheat

3
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.

Ingredients

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

pear(s)

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

arugula

½ cup(s), baby variety

Instructions

  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.

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