Dice the celery into small 1/4-inch pieces—this size is important because it allows the celery to distribute evenly throughout the salad and integrates better with the creamy dressing. Set aside in a small bowl. I like to cut the celery slightly smaller than the chicken cubes so the texture feels more refined in each bite.

In a separate bowl, whisk together the coleslaw dressing, mustard, and BBQ sauce until smooth and fully combined. Season with a pinch of salt and pepper to taste. This creates your flavor base—the coleslaw dressing provides creaminess, the mustard adds tang, and the BBQ sauce brings sweetness and depth. Let this sit for a minute so the flavors can meld slightly.

Add the shredded chicken, cranberries, and diced celery from Steps 1 and 2 to a large mixing bowl. Pour the honey mustard dressing over top and fold everything together gently until the salad is evenly coated. I find that folding rather than stirring vigorously keeps the chicken from breaking apart and maintains a nice texture. Taste and adjust seasoning if needed.

Toast the bread lightly if desired for better structure and flavor. Layer lettuce on the bread, then top with a generous portion of the chicken salad. You can serve immediately or refrigerate the salad for up to 2 hours before assembling for a chilled sandwich.