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BBQ Honey Mustard Chicken Salad Sandwich Recipe

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4.3 from 78 reviews

A flavorful BBQ Honey Mustard Chicken Salad Sandwich featuring shredded chicken mixed with tangy coleslaw dressing, mustard, and BBQ sauce, combined with sweet cranberries and crunchy celery, all served on fresh bread with crisp lettuce. Perfect for a quick, satisfying lunch or light dinner.

Ingredients

For the Salad:

  • 2.5 cups chicken (shredded or cut into 1/2-inch cubes)
  • 1/2 cup cranberries (preferably Ocean Spray Craisins)
  • 3 stalks celery (diced into 1/4-inch pieces)

For the Dressing:

  • 1/2 cup coleslaw dressing (Marzetti preferred for creaminess)
  • 1.5 tbsp mustard
  • 4 tbsp BBQ sauce
  • Salt, to taste
  • Pepper, to taste

For the Sandwich:

  • Bread slices (toasted if desired)
  • Lettuce leaves

Instructions

  1. Prepare the Celery: Dice the celery stalks into small 1/4-inch pieces. This size helps the celery distribute evenly throughout the salad and integrates smoothly with the creamy dressing. Set aside in a small bowl.
  2. Make the Dressing: In a separate bowl, whisk together the coleslaw dressing, mustard, and BBQ sauce until smooth and fully combined. Add a pinch of salt and pepper to taste. Let the dressing sit for a minute to allow the flavors to meld.
  3. Combine Salad Ingredients: Add the shredded chicken, cranberries, and diced celery to a large mixing bowl. Pour the honey mustard dressing over the top and gently fold everything together until evenly coated. Folding helps maintain the texture of the chicken without breaking it apart. Taste and adjust seasoning if necessary.
  4. Assemble the Sandwich: Lightly toast the bread if desired for additional texture and flavor. Layer lettuce leaves on the bread, then top with a generous amount of the chicken salad. Serve immediately or refrigerate the salad up to 2 hours before assembling for a chilled sandwich.

Notes

  • For best results, dice celery slightly smaller than the chicken pieces for a refined texture.
  • Using Marzetti coleslaw dressing adds a creamier texture to the salad, but other brands may be used based on preference.
  • To make the sandwich gluten-free, substitute bread with gluten-free bread or lettuce wraps.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://deliciousyum.com/bbq-honey-mustard-chicken-salad-sandwich-recipe/