Honey mustard chicken salad on whole wheat
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
1 pinch(es), freshly ground
Cooked boneless skinless chicken breast(s)
½ cup(s), chopped, diced
¼ item(s), ripe, diced
2 Tbsp, chopped
1½ Tbsp, chopped, or red onion, chopped
Light whole grain bread
2 slice(s), toasted
½ cup(s), baby variety
- Combine yogurt, mustard, salt, and pepper in a small bowl. Add chicken, pear, celery, and shallot; toss to coat. Serve on bread with arugula.
- Makes 1 serving.