Honey Mustard Chicken Salad Sandwich

A flavorful chicken salad sandwich with honey, mustard, banana peppers, arugula, and freshly shaved Parmesan. Great for using leftover turkey.

By @dianemorrisey

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces boiled chicken breasts
• 0.33 cup mayonnaise
• 0.33 cup plain Greek yogurt
• 1 tablespoon dijon mustard
• 1 tablespoon grainy mustard
• 1 tablespoon honey
• 1 whole lemon
• 0.25 cup chopped dill
• 0.25 cup chopped parsley
• 0.33 cup chopped banana peppers
• 3 pieces chopped scallions
• 0 salt
• 0 pepper
• 4 slices sourdough bread
• 0 olive oil
• 0 crushed salt and pepper chips
• 0 arugula
• 0 shaved Parmesan

Instructions

1. Add the cooked chicken breasts to the bowl of a stand mixer and mix until shredded. The texture should be very fine.
2. In a bowl, mix the mayonnaise, yogurt, both types of mustard, honey, lemon juice, lemon zest, dill, and parsley until well combined.
3. Add the shredded chicken to a large bowl with the chopped banana peppers, scallions, and some juice from the banana pepper jar.
4. Add the dressing to the chicken mixture and season with salt and pepper. Mix well until fully combined and check for seasoning.
5. Cover one side of your bread with a drizzle of oil or olive oil spread, then toast face down in a hot pan until golden.
6. Flip the bread just to get a little color on the other side.
7. Load up the sandwich on the oiled sides with the chicken salad, a handful of crushed salt and pepper chips, arugula, and a good grating of Parmesan.