This Superfood Greek Yogurt Chicken Salad Sandwich With Honey Mustard, packed with protein and fresh flavor, is a quick, easy lunch for kids or adults on the go.
Chicken salad has always been one of my favorite lunches, especially when life gets busy. But I wanted something lighter, brighter, and a little more exciting than the heavy, mayo-based versions I grew up with. That’s how this superfood Greek yogurt chicken salad sandwich was born—a crunchy, creamy blend of good-for-you ingredients tucked into hearty gluten-free bread. It’s filling without being heavy, and just fancy enough to feel like you treated yourself. Plus, it’s a great way to use up leftover chicken!
Chicken salad has a long (and delicious) history. The dish is often credited to Liam Gray, the owner of Town Meats in Wakefield, Rhode Island. In 1863, Gray famously combined leftover chicken with mayonnaise, tarragon, and grapes—a creation so beloved that it led him to transform his meat market into a delicatessen. Over time, creative spins on chicken salad emerged—adding nuts, fruits, and even “superfoods” like goji berries. This updated version nods to the classic while bringing in fresh, vibrant flavors and a boost of extra nutrients.
Is This Superfood Greek Yogurt Chicken Salad Sandwich With Honey Mustard Healthy?
Absolutely! This chicken salad is loaded with lean protein from the chicken and Greek yogurt, heart-healthy fats from avocado and almonds, fiber from the coleslaw mix, and a touch of natural sweetness from the apple and honey. Goji berries, tiny red fruits often found in the dried fruit section of the grocery store, are packed with antioxidants, vitamin C, and fiber. Greek yogurt keeps it light and tangy without the need for heavy mayonnaise, making this a nourishing, balanced option for lunch or dinner.
Build A Better Chicken Salad
What really makes this chicken salad stand out is the balance of textures and flavors. The slaw brings a fresh, satisfying crunch, while the crisp apple slices add natural sweetness, and the avocado lends a rich, creamy layer. Swapping mayonnaise for a tangy Greek yogurt, honey, and mustard keeps it lighter without sacrificing flavor. It’s a simple upgrade that turns basic leftovers into something you’ll actually look forward to eating. Plus, it’s gluten-free and easy to customize based on what you have on hand.
FAQs & Tips
Can I Prep This Ahead?
This chicken salad is perfect for meal prep! You can make the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble the sandwiches just before serving so the bread doesn’t get soggy. If you want to freeze it, only freeze the chicken salad mixture (without avocado or apple slices). It will keep in the freezer for about 2 months; just thaw overnight in the fridge and give it a good stir before using.
Can I Substitute The Goji Berries?
Yes! If you can’t find goji berries, dried cranberries, raisins, or cherries make a great stand-in. Just be sure to choose ones with no added sugar if you want to keep it on the healthier side.
What Kind Of Bread Should I Use?
I love using gluten-free millet-chia bread for its hearty texture and nutty flavor, but any sturdy sandwich bread—gluten-free or regular—will work. Just make sure it’s thick enough to hold all the delicious filling without falling apart!
Serving Suggestions
Serve this sandwich with a handful of baby carrots, cucumber slices, Crispy Baked Sweet Potato Fries, or Baked Potato Chips. Or, for a classic pairing, serve your sandwich with Tomato-Basil Soup. This recipe is also great deconstructed into a salad bowl—just skip the bread and pile everything over a bed of greens!
Recipe
Ingredients
- 1 cup coleslaw mix (just the vegetables, no dressing)
- 2 tablespoons red onion minced
- 2 tablespoons toasted slivered almonds
- 1 tablespoon goji berries roughly chopped
- 1/2 tablespoon fresh basil thinly sliced
- 1/2 cup leftover shredded chicken breast tightly packed (80 grams)
- 1/4 cup nonfat plain Greek yogurt
- 1 tablespoon + 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Salt
- 1/2 an avocado sliced
- 4 slices gluten-free millet-chia bread
- 1/2 an apple thinly sliced (I used Fuji)
Instructions
- In a large bowl, stir together the coleslaw mix, red onion, almonds, goji berries, basil, and shredded chicken until well combined.
- In a separate, medium bowl, stir together the Greek yogurt, Dijon mustard, honey, and a generous pinch of salt until well combined.
- Pour the Greek yogurt mixture over the coleslaw mix and stir until the coleslaw mix is evenly coated and creamy.
- Divide the avocado slices between two slices of the millet-chia bread. Then, divide the apple slices on top of the avocado slices.
- Divide the coleslaw mixture evenly between the two slices, on top of the apples, and then place the remaining slices of bread on top. These sandwiches are big, so you really need to press that top bread down!
- DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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