17 Creamy Sandwich Salads Perfect for Your Next Lunch

Nothing beats a creamy, flavorful salad tucked between two slices of bread for lunch. These deli-style sandwich salads bring restaurant quality to your kitchen.

From protein-packed chickpea mixtures to herb-loaded chicken salads, each recipe delivers satisfying flavors that make ordinary sandwiches extraordinary.

01. Zesty Chickpea Sandwich Filling

Plant-based protein meets classic tuna salad flavors in this bright, lemony mixture. This vegan-friendly option delivers satisfying texture and bold taste.

Ingredients: 2 cans chickpeas (drained and rinsed), 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 2 celery stalks (diced), 2 tablespoons fresh dill (chopped), 1 garlic clove (minced), salt and pepper to taste.

How To Make Zesty Chickpea Sandwich Filling

1. Pour chickpeas into a large mixing bowl and mash them with a fork until roughly broken down, leaving some chunks for texture. You want about half the chickpeas mashed and half remaining whole for the perfect consistency.

2. Add mayonnaise, fresh lemon juice, and minced garlic to the mashed chickpeas. Stir everything together until the mixture becomes creamy and well combined, with the mayo coating all the chickpea pieces evenly.

3. Fold in diced celery and fresh dill, then season generously with salt and pepper. Taste and adjust seasoning as needed, adding more lemon juice for brightness or salt for flavor depth.

4. Let the mixture chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld together beautifully.

02. Basil Pesto Chicken Salad

Traditional chicken salad gets a fresh makeover with aromatic basil pesto replacing half the mayo. This healthier version packs incredible flavor in every bite.

Ingredients: 3 cups cooked chicken (shredded), 2 tablespoons mayonnaise, 2 tablespoons basil pesto, 1 celery stalk (diced), 2 tablespoons pine nuts, 1 tablespoon lemon juice, salt and pepper to taste.

How To Make Basil Pesto Chicken Salad

1. Combine shredded chicken with mayonnaise and basil pesto in a large bowl, stirring until the chicken is evenly coated with the creamy green mixture. The pesto adds incredible herb flavor while keeping the salad moist.

2. Add diced celery for crunch and pine nuts for extra texture and richness. Squeeze fresh lemon juice over the mixture to brighten all the flavors and prevent any browning.

3. Season with salt and pepper, then taste and adjust. You might want extra pesto for more basil flavor or additional lemon juice for tang.

4. Chill for 20 minutes before serving to let all the flavors come together perfectly.

03. Creamy Avocado Egg Salad

Mashed avocado replaces mayonnaise in this lighter take on classic egg salad. You’ll get the same creamy texture with added healthy fats and fresh flavor.

Ingredients: 6 hard-boiled eggs (chopped), 1 large ripe avocado, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 green onions (sliced), 1 celery stalk (diced), salt and pepper to taste.

How To Make Creamy Avocado Egg Salad

1. Mash the ripe avocado in a large bowl with lemon juice until smooth and creamy. The lemon juice prevents browning and adds bright flavor that complements the rich avocado perfectly.

2. Stir in Dijon mustard for a subtle tang that mimics traditional egg salad flavors. Mix until the mustard is completely incorporated into the green avocado base.

3. Gently fold in chopped hard-boiled eggs, being careful not to overmix so you maintain nice egg chunks throughout the salad.

4. Add diced celery and sliced green onions for crunch and mild onion flavor. Season with salt and pepper, then serve immediately on whole wheat bread.

5. Store any leftovers covered in the refrigerator and use within one day for best quality and color.

04. Indian-Spiced Cauliflower Salad

Curry powder transforms simple cauliflower into an exotic sandwich filling. Greek yogurt and cashews create the creamy base while pomegranate adds sweet bursts.

Ingredients: 4 cups cauliflower florets, 1/2 cup Greek yogurt, 1/4 cup cashews (chopped), 1 tablespoon curry powder, 1 teaspoon Dijon mustard, 1/3 cup pomegranate arils, salt to taste.

How To Make Indian-Spiced Cauliflower Salad

1. Steam cauliflower florets until tender but still firm, about 8-10 minutes. You want them cooked through but not mushy, so they hold their shape in the salad.

2. Let cauliflower cool completely, then chop into bite-sized pieces that will fit nicely in a sandwich. Pat dry with paper towels to remove excess moisture.

3. Whisk together Greek yogurt, curry powder, and Dijon mustard until smooth. This creates a tangy, spiced dressing that coats the cauliflower beautifully.

4. Toss cooled cauliflower with the yogurt mixture until evenly coated. Fold in chopped cashews for crunch and pomegranate arils for sweet pops of flavor.

5. Season with salt and let chill for 30 minutes before serving to allow the curry flavors to develop fully.

05. Quick Lemon-Herb Rotisserie Chicken Salad

Store-bought rotisserie chicken becomes gourmet with lemon-herb mayonnaise. This three-ingredient wonder delivers maximum flavor with minimal effort required.

Ingredients: 3 cups rotisserie chicken (shredded), 1/3 cup lemon-herb mayonnaise, 1 celery stalk (diced), salt and pepper to taste.

How To Make Quick Lemon-Herb Rotisserie Chicken Salad

1. Remove skin from rotisserie chicken and shred the meat into bite-sized pieces using two forks. Discard any cartilage or tough bits, keeping only the tender, juicy meat.

2. Combine shredded chicken with lemon-herb mayonnaise in a large bowl, stirring until every piece is coated with the flavorful dressing. The herbs and lemon brighten the rich chicken beautifully.

3. Add diced celery for essential crunch and fresh flavor. Season with salt and pepper to taste, though the flavored mayo usually provides plenty of seasoning.

4. Serve immediately on your favorite bread or crackers, or chill for up to 3 days in the refrigerator.

06. Fresh Cucumber Salad Sandwich Spread

Crisp cucumbers get the salad treatment with creamy dressing, fresh herbs, and tangy feta. Salting the cucumbers prevents soggy sandwiches.

Ingredients: 3 large cucumbers (diced), 1 teaspoon salt, 1/4 cup mayonnaise, 2 tablespoons fresh herbs (chopped), 1/4 cup feta cheese (crumbled), 1 tablespoon lemon juice, pepper to taste.

How To Make Fresh Cucumber Salad Sandwich Spread

1. Dice cucumbers and toss with salt in a colander. Let sit for 30 minutes to draw out excess moisture, which prevents watery sandwiches that fall apart.

2. Pat salted cucumbers completely dry with paper towels, removing as much moisture as possible. This step is crucial for the perfect texture.

3. Mix mayonnaise with fresh herbs and lemon juice to create a bright, creamy dressing that complements the cool cucumber flavor perfectly.

4. Combine dried cucumbers with the herbed mayonnaise mixture, then gently fold in crumbled feta cheese for tangy richness.

5. Season with black pepper and taste for seasoning balance. Serve immediately on toasted bread for the best texture contrast.

07. Heart-Healthy Salmon Pita Filling

Canned sockeye salmon creates a nutritious, omega-3 rich sandwich filling. This protein-packed option works perfectly stuffed into warm pita pockets.

Ingredients: 2 cans sockeye salmon (drained), 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 celery stalk (diced), 2 tablespoons capers, 1 tablespoon fresh dill, pepper to taste.

How To Make Heart-Healthy Salmon Pita Filling

1. Drain salmon thoroughly and remove any skin or bones, then flake into chunky pieces with a fork. Keep some larger flakes for texture rather than making it too fine.

2. Combine flaked salmon with mayonnaise and fresh lemon juice, stirring gently to coat without breaking up the fish too much. The lemon brightens the rich salmon flavor beautifully.

3. Fold in diced celery for crunch, capers for briny pops of flavor, and fresh dill for aromatic herb notes that complement salmon perfectly.

4. Season with black pepper and additional lemon juice if needed. Serve in warmed pita pockets with lettuce and tomato for a complete meal.

08. Protein-Rich Greek Yogurt Tuna Salad

Greek yogurt replaces mayonnaise for a lighter, protein-packed tuna salad. Fresh herbs and crunchy vegetables keep this healthy version interesting and satisfying.

Ingredients: 2 cans tuna in water (drained), 1/2 cup Greek yogurt, 1 celery stalk (diced), 2 tablespoons chives (chopped), 1 tablespoon lemon juice, 1 cup microgreens, salt and pepper to taste.

How To Make Protein-Rich Greek Yogurt Tuna Salad

1. Drain tuna thoroughly and flake into a large bowl, breaking up any large chunks but keeping some texture for the best mouthfeel.

2. Stir in Greek yogurt and lemon juice until the tuna is evenly coated with the creamy, tangy mixture. The yogurt provides protein and probiotics while keeping calories lower.

3. Add diced celery for essential crunch and fresh chives for mild onion flavor that doesn’t overpower the delicate tuna.

4. Gently fold in microgreens for peppery flavor and extra nutrition. Season with salt and pepper to taste.

5. Serve immediately on whole wheat bread, stuffed in avocado halves, or spooned into crisp lettuce cups for a low-carb option.

09. Spicy Avocado Ranch Chicken Salad

Creamy avocado meets zesty ranch dressing in this healthier chicken salad. Pickled jalapeños add just enough heat to make things interesting.

Ingredients: 3 cups cooked chicken (diced), 1 large ripe avocado, 2 tablespoons ranch dressing, 1 tablespoon pickled jalapeños (chopped), 1 tablespoon lime juice, 1 celery stalk (diced), salt to taste.

How To Make Spicy Avocado Ranch Chicken Salad

1. Mash ripe avocado with lime juice until smooth and creamy, creating a rich base that replaces most of the traditional mayonnaise in chicken salad.

2. Stir in ranch dressing for familiar tangy flavor and chopped pickled jalapeños for heat and acidity that brightens the rich avocado.

3. Fold in diced chicken and celery, mixing gently to coat everything with the creamy avocado-ranch mixture without mashing the chicken.

4. Season with salt to taste and serve immediately on toasted whole wheat bread or in lettuce wraps for a lighter option.

10. Double-Protein Tuna Chickpea Sandwich Mix

Chickpeas boost the protein content of classic tuna salad while adding fiber and texture. Mashing some chickpeas helps bind everything together perfectly.

Ingredients: 2 cans tuna (drained), 1 can chickpeas (drained and rinsed), 1/4 cup mayonnaise, 1 garlic clove (minced), 1 teaspoon Sriracha, 1 tablespoon lemon juice, salt and pepper to taste.

How To Make Double-Protein Tuna Chickpea Sandwich Mix

1. Drain and flake tuna into a large bowl, keeping some chunks for texture. Add drained chickpeas and mash about half of them with a fork for binding.

2. Combine mayonnaise with minced garlic, Sriracha, and lemon juice to create a zesty dressing with just the right amount of heat and tang.

3. Pour the spicy mayo mixture over the tuna and chickpeas, stirring until everything is well coated and the mashed chickpeas help bind the mixture together.

4. Season with salt and pepper, then taste and adjust heat level with more Sriracha if desired. The garlic and spice really make this version special.

5. Let flavors meld for 15 minutes before serving on your favorite bread or in pita pockets with crisp lettuce.

11. Classic Apple-Celery Tuna Salad

Sweet apple chunks and crisp celery create the perfect texture contrast in this timeless tuna salad. Simple ingredients let the quality tuna shine through.

Ingredients: 2 cans tuna in water (drained), 1 large apple (diced), 2 celery stalks (diced), 1/3 cup mayonnaise, 1 tablespoon lemon juice, salt and pepper to taste.

How To Make Classic Apple-Celery Tuna Salad

1. Drain tuna completely and flake into bite-sized pieces in a large mixing bowl, removing any tough bits but keeping nice chunky texture throughout.

2. Dice apple into small pieces and toss immediately with lemon juice to prevent browning. The acid also brightens the overall flavor of the salad beautifully.

3. Add diced celery and apple to the flaked tuna, then fold in mayonnaise until everything is evenly coated and creamy.

4. Season generously with salt and pepper, then taste and adjust seasoning as needed. The sweet apple balances the salty tuna perfectly in every bite.

12. Fresh Herb Avocado Chicken Salad

Three fresh herbs combine with creamy avocado to create an incredibly flavorful chicken salad. This bright, green mixture tastes like spring in a sandwich.

Ingredients: 3 cups cooked chicken (diced), 1 large ripe avocado, 2 tablespoons cilantro (chopped), 1 tablespoon fresh dill, 1 tablespoon chives (chopped), 2 tablespoons lime juice, salt and pepper to taste.

How To Make Fresh Herb Avocado Chicken Salad

1. Mash ripe avocado with lime juice until smooth and creamy, creating a rich, healthy base that replaces traditional mayonnaise completely.

2. Stir in all three fresh herbs – cilantro, dill, and chives – mixing until the avocado turns bright green and fragrant with herb oils.

3. Fold in diced chicken, coating each piece with the herbed avocado mixture. Work gently to maintain the chicken’s texture while ensuring even coverage.

4. Season with salt and pepper to enhance all the fresh flavors. Serve immediately on crackers, in wraps, or over fresh lettuce.

13. Mediterranean Tuna and Egg Salad

Hard-boiled eggs enrich classic tuna salad while capers and arugula add Mediterranean flair. This protein-packed combination satisfies hunger for hours.

Ingredients: 2 cans tuna (drained), 4 hard-boiled eggs (chopped), 2 tablespoons capers, 1 cup arugula (chopped), 1/4 cup mayonnaise, 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Mediterranean Tuna and Egg Salad

1. Flake drained tuna into a large bowl, keeping some chunks for texture. Add chopped hard-boiled eggs, mixing gently to combine the two proteins.

2. Whisk mayonnaise with fresh lemon juice and capers to create a tangy dressing with bursts of briny flavor in every bite.

3. Pour the caper dressing over the tuna and egg mixture, stirring until everything is evenly coated and creamy.

4. Fold in chopped arugula for peppery flavor and fresh color that makes this salad special. The greens add nutrition and visual appeal.

5. Season with salt and pepper, then serve on whole grain bread or over mixed greens for a lighter meal option.

14. Refreshing Cucumber Tuna Salad

Diced cucumber adds cooling crunch to Greek yogurt-dressed tuna salad. This lighter version cuts calories while boosting protein and maintaining incredible flavor.

Ingredients: 2 cans tuna in water (drained), 1 large cucumber (diced), 1/2 cup Greek yogurt, 1 tablespoon lemon juice, 1 celery stalk (diced), 1 tablespoon sweet relish, salt and pepper to taste.

How To Make Refreshing Cucumber Tuna Salad

1. Drain tuna thoroughly and flake into chunky pieces in a large bowl. Pat cucumber dry with paper towels to remove excess moisture that could make the salad watery.

2. Mix Greek yogurt with lemon juice to create a tangy, protein-rich dressing that’s lighter than traditional mayonnaise but just as creamy and satisfying.

3. Combine flaked tuna with the yogurt mixture, stirring until evenly coated. The thick Greek yogurt clings beautifully to the fish.

4. Fold in diced cucumber, celery, and sweet relish for crunch and flavor variety. Each bite delivers different textures and tastes.

5. Season with salt and pepper, then chill for 20 minutes before serving to let flavors meld together perfectly.

Final Thoughts

These creamy sandwich salads prove that lunch doesn’t have to be boring. From protein-packed combinations to fresh herb mixtures, each recipe delivers satisfying flavors.

Mix and match ingredients based on your preferences, and always keep these recipes handy for quick, delicious meals that beat any restaurant version.