Five years ago, Panera removed their famous Napa Almond Chicken Salad from the menu—a move that left many fans, including me, in disappointment. Thankfully, I picked apart their ingredient list (back when it was available online) and cracked the code to a homemade version that’s even better. The key? Juicy chicken, plump grapes, and crunchy toasted almonds create an Amazing mix of textures and flavors. It’s quick, easy, and perfect for light lunches, meal-prepping, or turning leftover chicken into something delicious.
How to Make Panera Chicken Salad (Napa Almond Chicken Salad)
I’ve been obsessed with Panera’s Napa Almond Chicken Salad Sandwich ever since I first tried it – that perfect mix of juicy chicken, crunchy almonds, and sweet grapes is just heavenly. After many attempts, I cracked the code to make this copycat version at home that’s even healthier and costs just a fraction of what you’d pay at the restaurant. The secret? Using rotisserie chicken saves time, while toasting the almonds at 350 degrees F for a few minutes brings out their flavor and adds that signature crunch.
This recipe is incredibly versatile – enjoy it as a light lunch between sourdough bread, on greens, or with crackers for a quick meal. I love using Greek yogurt instead of mayo for a low-cal option that still binds everything together perfectly. It’s kid-approved, great for meal-prepping, and stays refreshing all year round. Pro tip: add some celery for extra crispness and a dollop of European butter on your toasted bread takes it to the next level!
Ingredients
After testing countless versions, I’ve perfected this recipe with the ideal combination of flavors and textures. Here’s everything you’ll need:
Chicken Choices:
- Breast (my preferred cut) or any cut you have
- Great for leftovers or rotisserie chicken
- Can even use Turkey after holidays
Crunchy Add-ins:
- Diced celery (about ⅓ cup) for that signature crunch
- Sliced almonds (I toast mine for extra flavor)
- Seedless red grapes (halved or quartered) for juicy freshness
The Creamy Dressing:
- Base: Mayonnaise (Duke’s is best) + sour cream
- Greek yogurt to lighten it up (optional)
- Honey, lemon juice, apple cider vinegar for balance
- Spices: Dried basil, rosemary, tarragon, ground mustard
Flavor Boosters:
- Kosher salt & pepper to taste
- Red onion (optional but adds great flavor)
- Pickled onions make a tasty variation
Prep Tips:
- Chop or shred cooked chicken (white and dark meat)
- Remove all bones thoroughly
- Toast almonds until golden for maximum crunch
Measurement Notes:
- TBL = tablespoon (for honey/vinegar)
- Cup measurements for grapes/almonds
- Adjust spices to your taste
Special Touches:
- Use unsalted almonds to control saltiness
- Roasted chicken adds deeper flavor
- Let flavors blend for 1 hour before serving
Instructions
Toast the Almonds
Preheat your oven to 350 degrees F. Spread almonds on a baking sheet and toast for 3 to 4 minutes until lightly golden brown. Let cool before using.
Prep the Ingredients
Finely dice celery and red onion, then slice grapes into quarters. If using raw chicken, cook and shred it first.
Make the Dressing
In a small bowl, combine mayonnaise, sour cream, lemon juice, honey, apple cider vinegar, basil, rosemary, salt, and pepper. Whisk until blended.
Mix the Salad
In a large mixing bowl, add chicken, celery, grapes, and onion. Pour dressing over and fold gently until everything is coated.
Adjust Consistency
For a drier salad, use less dressing. For creamier texture, add more gradually until you reach your desired creaminess.
Assemble Sandwiches
Toast sourdough bread until browned. Layer with greens, sliced tomatoes, avocado, and a generous scoop of chicken salad.
Serve Fresh
Enjoy immediately for the best flavor—the fresh, crunchy textures are at their peak.
Store Properly
Seal leftovers in an airtight container. They’ll stay good in the fridge for up to five days.
Alternative Serving
Skip the bread and serve over leaf lettuce for a low-carb option.
This 5-star beloved recipe isn’t just a copycat—it’s an upgrade. Unlike boring ham and cheese, this salad brings restaurant-quality luxury to your home without the super-high price. I’ve tested dozens of variations (with eggs, pickles, even apples), but the best version stays true to Panera’s original: simple, fresh, and packed with nutrition. Whether you’re battling the Sunday blues or just need a stress-free go-to meal, this chicken salad is a game-changer.
Serving Suggestions
One of my favorite ways to enjoy this chicken salad is piled high on sturdy sandwich bread – I love alternating between sourdough and thick whole grain slices for different textures. Add some sliced tomato and fresh greens for extra crunch and color. When I’m looking for Low-Carb Options, I Roll it up in low-carb wraps with my favorite toppings, or for an ultra light lunch, scooping it into crisp endive lettuce leaves makes for a satisfyingly crunchy bite.
This recipe makes 1 generous serving of chicken salad that’s perfect for meal prep – just multiply the quantities for more servings. The beauty of this dish is its versatility – it works equally well as a sandwich filling, on lettuce cups, or even as a topping for grain bowls. I often rotate between these different serving styles throughout the week to keep my lunch routine interesting while using the same delicious base salad.
Nutritions
Per 1cup Serving
Packed with 345kcal, containing 34g Fat (5g Saturated, 18g Polyunsaturated, 10g Monounsaturated), just 0.1g Trans Fat, and 3g Protein
Essential Nutrients
Provides 114IU Vitamin A, 2mg Vitamin C, 48mg Calcium, and 1mg Iron per serving
Sandwich Version Nutrition
One sandwich delivers 545kcal, 28g Protein, and 41g Carbohydrates
Watch Your Intake
Contains 446mg Sodium and 17mg Cholesterol per cup – great for balanced diets
Full Nutrition Profile
Also includes 152mg Potassium, 2g Fiber, 5g Sugar, and 8g Carbohydrates
Storage Tips
After making this delicious Chicken salad, proper Storage is key to maintaining its best quality. I always transfer leftovers to an airtight container and get them refrigerated promptly—this helps the mayonnaise or dairy-based dressing stay fresh. From my experience, it will last about 3 to 4 days in the fridge when properly covered. For food safety, never leave it at room temperature for more than 2 hours.
To enjoy your salad at its peak, I recommend eating it within the first 3 days—the dressing stays creamier and the textures remain perfect. If you’ve meal-prepped for the week, portion it into smaller containers so you’re not repeatedly exposing the whole batch to air. This trick has saved me from many soggy salads!
Notes
Quick Chicken Prep
Cook chicken breasts in a preheated oven at 400°F for 25 minutes (until 165°F internal temperature), then chop or shred with two forks
Time-Saving Swaps
In a hurry? Use rotisserie chicken to save time – just chop and mix!
Flavor Variations
Swap almonds for walnuts/pecans, or leave nuts altogether – try diced apples or cranberries instead
Lighter Version
Substitute half mayonnaise with Greek yogurt or light sour cream for fewer calories
Storage & Serving
Store in refrigerator for up to 5 days – serve on greens, lettuce wraps, or with crackers
FAQS
Can I use different chicken cuts?
Yes! While I prefer chicken breast, you can use any cut – even rotisserie or leftover Turkey. Just remove skin, fat, and bones before using.
How long does it last?
Store in an airtight container in the refrigerator for 4-5 days. If it gets watery, use a slotted spoon to drain excess moisture.
Can I make it healthier?
Absolutely! Substitute half mayonnaise with Greek yogurt or use light sour cream. It’s already pretty healthy with all the fresh Add-ins.
What’s the best way to serve it?
My favorite is on toasted rye bread, but try lettuce wraps for low carb, or with crackers. Kids love it as a sandwich!
Can I prep ahead?
Yes! Chop all ingredients and mix dressing separately. Combine when ready to serve for the freshest crunch.
How to adjust flavors?
Taste and adjust seasoning – add more honey for sweetness or lemon juice for tang. The dressing is very forgiving.
Recipe for Panera Chicken salad (Napa Almond Chicken Salad)
Equipment
- Mixing bowls
- Knife
- Cutting board
- Baking sheet (almonds)
- Measuring spoons/cups
- Oven if cooking chicken/toasting almonds
- Whisk
Ingredients
- 3 Cup Shredded chicken (rotisserie or cooked breasts)
Crunchy Add-ins
- ⅓ Cup Diced celery
- ½ Cup Sliced toasted almonds
- ½ Cup Halved red grapes
Dressing
- ½ Cup Mayonnaise
- ¼ Cup Sour cream
- 1 tbsp Lemon juice
- 1 tbsp Honey
- 1 tsp Apple cider vinegar
- ½ tsp Dried basil/rosemary/tarragon
- ¼ tsp Ground mustard
- salt & pepper to taste
Optional
- 2 tbsp Diced red onion
- Pickled onions
- Greek yogurt substitute for mayo/sour cream
Instructions
- Toast Almonds: Preheat oven to 350°F. Spread almonds on a baking sheet; toast 3-4 minutes until golden. Cool.
- Prep Chicken: Cook raw chicken (400°F for 25 minutes, or boil/shred).
- Chop Ingredients: Dice celery, halve grapes, finely chop onion (if using).
- Make Dressing: Whisk mayo, sour cream, lemon juice, honey, vinegar, herbs, mustard, salt, and pepper.
- Combine: In a large bowl, mix chicken, celery, grapes, almonds, and onion. Fold in dressing.
- Rest: Refrigerate 1 hour before serving.
- Serve: On toasted sourdough, lettuce wraps, or with crackers.