Recipe for Panera Chicken salad (Napa Almond Chicken Salad)
Panera’s famous Napa Almond Chicken Salad copycat! Juicy chicken, sweet grapes & crunchy almonds in creamy dressing—better than the original!
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.