Mayonnaise-Free Chicken Salad Sandwich

Macros / Serving Size

Protein 39 g | Fat 14 g | Carbs 40 g

% Calories of Macros / Serving Size

Calories 430 | Protein 35 % | Fat 29 % | Carbs 36 %

Nutrients / Serving Size

Fiber 9 g | Sodium 267 mg | Sat. Fat 3 g

Ingredients (serves 4)

  • 1 large ripe avocado
  • ¼ small onion
  • 1 celery stalk
  • ½ tsp. garlic powder
  • ½ cup plain Greek yogurt
  • 12 oz. cooked chicken
  • ¼ cup dried cranberries
  • 2 tsp. apple cider vinegar
  • Whole grain bread or croissants


  1. Peel and pit one medium/large ripe avocado, chop the onion, and thinly slice the celery.
  2. In a medium bowl mash together the avocado and ¼ cup of Greek yogurt until smooth; then add the garlic powder, chopped onion, and celery; then blend.
  3. Add cooked chicken (canned chicken, drained, works well), dried cranberries, and apple cider vinegar; blend well.
  4. Add salt and pepper to taste and, if needed, add a little more Greek yogurt to suit your desired level of moistness.
  5. Make 4-6 sandwiches, using whole grain bread, divide the chicken salad evenly amongst the sandwiches.


  • This salad is also tasty on top of a bed of your favorite salad greens. Mashed avocado, with Greek yogurt and a dash of vinegar, is also a great homemade dressing to top salads.
  • Serve 1-2 sandwiches per plate alongside a bed of fresh spinach greens, topped with a few slices of strawberries, a few crushed peanuts, and a small drizzle of your favorite salad dressing.
  • Nutrition analysis is based on the use of nonfat plain Greek yogurt, cooked chicken breast, skin removed with no seasoning, and 8 regular-sized slices of multi-grain bread.  Yield of recipe is based on 4 servings.
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