If you need a little healthy lunch recipe inspiration, you’ve come to the right place. These creamy shredded chicken sandwiches are packed with flavor, easy to make, and are made without mayo to mix it up from the typical chicken salad.
If you’re a meal prep fan, good news: you can definitely make the chicken salad ahead of time for quick weekday lunches. Anything to make the weekday chaos simpler, right?
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No Mayo Chicken Salad Sandwiches
Say goodbye to sad cafeteria lunches! This chicken salad is so easy to make ahead of time. All you have to do is assemble the sandwich the morning of, and you’re good to go with a healthy portable lunch!
This chicken salad recipe has a delicious tangy flavor, without the need for mayo (I’ve actually recently started liking mayo more than I used to – so long as dijon mustard is also involved to add that flavor depth – but I know not everyone does!).
The secret ingredient? Plain Greek yogurt! It adds creaminess without feeling heavy like mayo sometimes can. Plus, the red onion and walnuts give it a nice crunch for some added texture.
Enjoy this chicken sandwich on its own with crackers, in a wrap, or as a sandwich with multigrain bread! It pairs well with tons of veggies, too, like lettuce, tomato, avocado, cucumber – anything you like to add to your sandwiches. 🙂
What You’ll Need:
Here’s what you’ll need to make this shredded chicken sandwich recipe:
- pulled rotisserie chicken (Either pre-cooked, or you can cook and shred it yourself. Here’s an easy Instant Pot shredded chicken recipe to save some time – plus it uses frozen chicken breasts!)
- whole wheat bread (Or, large lettuce leaves for a lettuce wrap – or whole wheat tortillas or pita pockets.)
- plain Greek yogurt (This is what makes it creamy without the need for mayo! Plus, it adds a delish tangy flavor. I recommend the whole milk/full fat version for the best creaminess.)
- dijon mustard (This is key to add some depth of flavor!)
- lettuce
- walnuts
- red onions
- green onions
For an optional hint of sweetness, feel free to add sliced grapes, too! And, don’t forget to have your favorite sandwich topping ingredients handy, like lettuce/arugula, sliced tomatoes, cucumbers, etc.
(Here’s a similar walnut chicken salad recipe with dried cranberries, if that sounds more your style.)
How to Cook & Shred Chicken
There are lots of ways to cook chicken, so just pick your preference!
(If you’re using a pre-cooked rotisserie chicken, skip this step. That’s what I usually do – love buying a grocery store rotisserie chicken each week to save time! And they are versatile – here are 11 Things to do with Rotisserie Chicken.)
How to cook chicken in the oven:
Rub or brush chicken breasts or thighs with olive oil, then season with salt and pepper. Place on a sheet pan lined with parchment paper.
Bake the chicken at 375 degrees Fahrenheit for 20-30 minutes, depending on the size of the chicken. (It should reach an internal temperature of 165 degrees Fahrenheit in the center of the largest piece.) I highly recommend using an oven-safe meat thermometer so you know exactly when to take it out – otherwise, it can get overcooked and dry!
Let the chicken rest for 5 minutes, then shred with two forks or dice with a large knife.
How to cook chicken in a slow cooker:
Add chicken breasts or thighs in the crockpot insert. Pour chicken broth on top until the chicken is fully covered. Set the slow cooker to cook on low heat for 3-4 hours, or until the internal temperature reaches 165 degrees F.
Remove the chicken and let it rest for 10 minutes, then use two forks to shred it.
Lastly, here’s how to cook frozen chicken in an Instant Pot (super quick!).
How to Assemble the Shredded Chicken Sandwiches
Now that you have your chicken prepared, it’s time to mix up the chicken salad! Combine the shredded chicken, Greek yogurt, dijon mustard, chopped walnuts, diced red onions, and chopped green onions in a bowl.
Spread the mixture on a slice of bread. Top it with your desired veggies, place the other piece of bread on top, and voila! Sandwich perfection. 🙂
Can I make these gluten free?
Absolutely! The chicken salad itself is already gluten free, so all you need to make these sandwiches gluten free is to use gluten free bread, crackers, or a wrap.
Sandwich Filling Ideas
Looking for more inspiration for what to add to your sandwich? Here are some ideas:
- cheese (fresh mozzarella, crumbled feta, goat cheese, etc.)
- lettuce (like spring mix, butter lettuce, arugula, or spinach)
- cooked bacon (to make it a club sandwich!)
- shredded cabbage or carrots (for added crunch and even more nutrients)
- fresh herbs (like parsley, dill, or basil)
- pickles
What to Serve with Chicken Salad Sandwiches
You can serve these sandwiches on their own, or with a side, such as:
- baked sweet potato fries
- crunchy veggies and hummus (this beetroot hummus or this avocado white bean hummus are both delicious and easy homemade versions!)
- Mediterranean bulgur salad with lemon mint vinaigrette
- green side salad
- apple cabbage slaw with white beans
- fruit (like strawberries, watermelon, or an apple)
However you choose to enjoy this sandwich, I hope you love it! Happy lunching. 🙂
More healthy sandwich recipes to try:
- Healthy Sandwich Ideas (Mix & Match!)
- Pulled Chicken Banh Mi Sandwich
- Caprese Scrambled Egg Sandwich
- Turkey Bacon Wrap
- Vegetarian Breakfast Sandwiches (Meal Prep + Freezable)
- Scandinavian Sardine Sandwiches
Shredded Chicken Salad Sandwiches Without Mayo
Need a little healthy lunch recipe inspiration? These creamy shredded chicken sandwiches are flavorful, easy to make, and made without mayonnaise!
Ingredients:
- 1/2 cup cooked shredded chicken*
- 2 tbsp plain Greek yogurt
- 1 tsp dijon mustard
- 1/2 tbsp finely diced red onion
- 1 tbsp sliced green onion (optional)
- handful of walnuts, chopped (optional)
- salt & pepper to taste
- handful of lettuce leaves
- 2 slices bread
Instructions:
- Combine shredded chicken, Greek yogurt, dijon mustard, walnuts, red onion, and green onions in a bowl. Mix well.
- Spread the mixture on a slice of bread. Add lettuce, then add the other piece of bread on top.
Notes:
*You can use pre-cooked rotisserie chicken here to save time, or cook the chicken yourself.
How to cook chicken in the oven:
Rub or brush chicken breasts or thighs with olive oil, then season with salt and pepper. Place on a sheet pan lined with parchment paper.
Bake at 375 degrees Fahrenheit for 20-30 minutes, depending on the size of the chicken. (It should reach an internal temperature of 165 degrees Fahrenheit in the center of the largest piece.)
Let rest for 5 minutes, then shred with two forks or dice with a large knife.
How to cook chicken in a slow cooker:
Add chicken breasts or thighs in the crockpot insert. Pour chicken broth on top until the chicken is fully covered. Cook on low heat for 3-4 hours, or until the internal temperature reaches 165 degrees F.
Remove the chicken and let it rest for 10 minutes, then use two forks to shred it.
Lastly, here's how to cook frozen chicken breasts in an Instant Pot (super quick!).
