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wheat hoagie buns piled with garden vegetable chicken salad recipe
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5 from 2 votes

Chicken Salad Sandwiches

Garden fresh romaine and arugula, red onion, yellow tomatoes, fresh dill, avocado, sharp cheddar cheese and chicken breast pieces; tossed in a garlicky poppy seed dressing, served on a toasted wheat hoagie bun.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: chicken salad, healthy, sandwich
Servings: 4
Author: Erin


  • 1 large or 2 small chicken breasts baked
  • 1 cup romaine lettuce chopped
  • ½ cup arugula
  • ½ cup yellow grape tomatoes quartered
  • ¼ red onion slivered
  • 1 handfull fresh dill chopped
  • 1 large avocado chopped
  • ½ cup sharp cheddar cheese grated


  • ¼ cup neutral oil of choice
  • juice of one lemon
  • 12 tablespoons of mayonnaise
  • ½ tsp garlic powder
  • ¼ tsp salt
  • tsp black pepper
  • 1 tbsp poppy seeds
  • 4 wheat hoagie rolls toasted


  • Salt and pepper thawed chicken breasts top and bottom.
  • Bake chicken breasts (thawed) first at 350 degrees for 25-30 minutes; let rest enough to handle and pick apart into pieces.
  • Prepare veggies by chopping greens, slicing tomatoes in half, and slivering red onion. Wait til the end to dice avocado.
  • Shred the sharp cheddar cheese.
  • In a small bowl, whisk together the oil mayonnaise, lemon juice, garlic powder, salt and pepper, and poppy seeds.
  • In a large bowl toss together the chicken pieces, sliced veggies, dill, avocado and cheddar cheese.
  • Spoon spoon fulls of the dressing around the outside of the chicken salad bowl, and toss to coat. Add more dressing one spoonful at a time until satisfied.
  • Dice the avocado and toss into the salad as well.
  • Store leftover dressing in an airtight container.
  • Serve on toasted wheat hoagie rolls.


  • Use store bought or homemade wheat hoagie rolls.
  • Use rotisserie chicken (breast) or bake 1-2 chicken breasts and pick apart into pieces.
  • Cheddar can be left out, but sharper cheddar has more flavor, so you can use less than mild cheddar, therefore lowering the fat content.
  • Use preferred mayonnaise of any kind.
  • Use a neutral flavored oil like vegetable oil, avocado oil, or light olive oil.
  • Don't use all the dressing, start by pouring small amounts on the outside of the bowl and tossing to coat. It's likely you won't need it all.
  • Store extra dressing in fridge for up to one week.