Panera Bread Chicken Salad Recipe

This Panera Bread Chicken Salad Recipe is inspired by the famous Napa Almond Chicken Salad. It is a fresh and crunchy recipe, which calls for red grapes and sliced almonds. It’s a classic, foolproof recipe, ready in about 20 minutes.

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Panera Bread Chicken Salad Recipe Ingredients

• 3 cups cooked chicken breast, shredded or diced
• 3/4 cup mayonnaise (full-fat preferred for creaminess)
• 1/2 cup red grapes, halved or quartered
• 1/3 cup celery, finely diced
• 1/4 cup sliced almonds, toasted
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• optional: fresh parsley for garnish

How To Make Panera Bread Chicken Salad

1. Prepare the chicken: Start with 3 cups of cooked chicken. You can use poached chicken breasts, leftovers from a roast, or even a store-bought rotisserie chicken for ease. Shred or dice the meat into small, bite-sized pieces so that the dressing can coat every bit evenly.
2. Whisk the creamy dressing: In a medium mixing bowl, combine the mayonnaise, honey, Dijon mustard, and fresh lemon juice. Whisk these together until the mixture is smooth and pale. The honey provides a subtle sweetness that balances the tang of the lemon and mustard, which is the hallmark of the Panera flavor profile.
3. Prep the fruit and veg: Wash your red grapes and slice them into halves (or quarters if they are particularly large). Dice your celery very finely; you want the crunch without having large chunks of celery overpowering the chicken.
4. Toast the almonds: Place your sliced almonds in a small dry pan over medium heat for 2–3 minutes. Shake the pan frequently until the almonds are fragrant and golden brown. Toasting the nuts is a professional secret that significantly improves the depth of flavor in the salad.
5. Combine everything: Add the chicken, grapes, celery, and toasted almonds into the bowl with the dressing. Use a large spoon or spatula to fold everything together gently until every piece is well-coated. Season with salt and black pepper to taste.
6. Chill and set: While you can serve this immediately, the salad is much better after chilling in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the dressing to thicken slightly.
7. Serve: Give the salad a final stir before serving. You can scoop it onto a bed of fresh greens, serve it in a bowl, or use it as a filling for a delicious sandwich on sourdough bread.

Recipe Tips

• How to get the perfect chicken texture: For the most authentic Panera feel, use a mix of shredded and finely diced chicken. The different sizes help hold the dressing and give a better “mouthfeel.”
• Why toasting the almonds is vital: Raw almonds can be a bit bland and soft. Toasting them brings out their natural oils and ensures they stay crunchy even after sitting in the dressing.
• Can I use Greek yogurt: Yes, you can replace half of the mayonnaise with Greek yogurt for a lighter version, though the salad will be slightly tangier and less rich.
• How to keep the grapes fresh: Only add the grapes when you are ready to mix. If you prep them too far in advance, they can release moisture and make the salad watery.

What To Serve With Panera Bread Chicken Salad?

This Panera Bread Chicken Salad Recipe is a fresh, crunchy main dish that needs a starchy or savory pairing! A thick slice of Toasted Sourdough or a buttery Croissant is the quintessential choice for a classic cafe-style lunch. For a balanced meal, a side of Kettle Cooked Potato Chips or a bowl of Fresh Fruit Salad adds a lovely texture that pairs perfectly with the creamy chicken! A cup of Tomato Basil Soup or a simple Green Side Salad pairs wonderfully with the sweet and savory notes of the grapes and honey.

How To Store Panera Bread Chicken Salad

• Refrigerate: Store the chicken salad in an airtight container in the refrigerator for up to 3–4 days.
• Avoid Freezing: This salad does not freeze well. The mayonnaise will separate and the celery and grapes will become mushy upon thawing.
• Serving Note: Always give the salad a good stir before serving after it has been stored, as the dressing may settle at the bottom.

Panera Bread Chicken Salad Nutrition Facts

• Calories: 320 (per 1 cup serving)
• Total Fat: 22g
• Cholesterol: 75mg
• Sodium: 480mg
• Total Carbohydrates: 12g
• Dietary Fiber: 1g
• Protein: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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