Panera Chicken Salad Recipe
Quickly make Panera’s napa almond chicken salad at home! This easy recipe uses grapes, almonds, and herbs for a fresh, flavorful sandwich or wrap—ready in 19 minutes.
Ingredients
- ½ cup sliced almonds
- 3 heaping cups fully cooked chicken breast chopped (rotisserie chicken works great)
- ½ cup halved or quartered seedless red grapes
- ⅓ cup diced celery
- Dressing
- ¾ cup mayonnaise
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ½ teaspoon dry ground mustard
- ½ teaspoon onion powder
- ½ teaspoon dried crushed rosemary
- ½ teaspoon fine ground sea salt or to taste
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper or to taste
- For Sandwiches
- 12 slices sourdough sandwich bread
- 2 small tomatoes sliced
- Green leaf lettuce
Instructions
- Step 1: Toast the Almonds Preheat your oven to 350°F (175°C). Spread the almonds on a small baking sheet and toast them for 3–4 minutes until lightly golden brown. Set aside to cool.
- Step 2: Prepare the Chicken Salad In a large mixing bowl, combine the chopped chicken, grapes, and celery.
- Step 3: Make the Dressing In a separate small bowl, mix all the dressing ingredients together until smooth.
- Step 4: Combine Everything Pour the dressing over the chicken mixture. Gently mix until everything is well coated. Add the cooled almonds and mix lightly.
- Step 5: Assemble the Sandwiches Divide the chicken salad mixture between the slices of bread. Top with tomato slices and green leaf lettuce. Serve and enjoy!
Notes
You can replace up to half of the mayonnaise with light sour cream or nonfat plain Greek yogurt for a lighter option. Store any leftovers in an airtight container in the fridge and enjoy within 3–4 days.