Napa Almond Chicken Salad (Panera Copycat)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
915 kcal
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Course
Main Course
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Cuisine
American
Napa Almond Chicken Salad (Panera Copycat)
Description
This Napa Almond Chicken Salad recipe is a close imitation of Panera's well-loved version. It starts with boneless skinless chicken breasts seasoned with kosher salt, lemon pepper, onion powder, and garlic powder, cooked in olive oil, and then chopped into bite-sized pieces. The salad dressing combines mayonnaise, apple cider vinegar, honey, salt, pepper, and rosemary, creating a creamy and tangy base that complements the savory chicken and crunchy additions.
Celery gives a fresh crunch while grapes add sweetness and moisture, and sliced almonds provide nutty texture. The salad can be spread between bread slices with tomato and lettuce for a sandwich, or served chilled as is. The seasoning and mix of textures make it a rich yet refreshing choice for lunch or light dinner.
The salad should be stored refrigerated in an airtight container and consumed within three days due to the mayonnaise content. Using precooked or rotisserie chicken is a time-saving alternative that works well in this recipe.
Ingredients
For the Chicken
- ½ teaspoon kosher salt
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil divided
- 1½ pounds chicken breast boneless, skinless
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ½ teaspoon rosemary or 1 teaspoon fresh, chopped, dried
For Assembly
- 1 cup celery diced
- 1 cup grapes sliced, seedless
- ½ cup almonds sliced
- 8 lices bread
- 2 Roma tomato sliced
- 4 lettuce leaves
Instructions
For the Chicken
- Combine the salt, lemon pepper, onion powder, and garlic powder. Rub the seasoning mixture and 1 tablespoon olive oil over the chicken breasts.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the chicken breasts, cooking for 5-6 minutes on each side, until the breasts are golden brown on the outside and cooked through. Let the chicken breasts cool. Then, chop into small small chunks.
For the Chicken Salad
- In a large bowl, whisk the dressing ingredients together.
- Add in the chicken, celery, grapes, and almonds and toss to coat.
For the Sandwiches
- Spread an even amount of chicken salad on 4 slices of bread. Top with tomato slices, lettuce, and the other slice of bread.
Notes
- Keep the salad refrigerated in an airtight container and consume within 3 days due to the mayonnaise dressing.
- Rotisserie or leftover cooked chicken can be used to save time without sacrificing flavor.
- Do not leave the salad out longer than 2 hours to maintain safety and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 915 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 915kcal | 46% |
| Carbohydrates | 44g | 15% |
| Protein | 46g | 92% |
| Fat | 62g | 95% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 132mg | 44% |
| Sodium | 1430mg | 60% |
| Potassium | 1080mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 2265IU | 45% |
| Vitamin C | 13mg | 14% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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