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Panera BBQ Chicken Salad (Copycat Recipe)

Enjoy all the flavors of Panera's famous BBQ Chicken Salad at home with this spot-on copycat recipe featuring grilled chicken, zesty black bean corn salsa, crispy fried onions, and a double hit of BBQ flavor from both the creamy ranch dressing and tangy vinegar drizzle.

Prep Time
30 mins
Total Time
30 mins
Servings: 2
Calories: 650 kcal
Course: Main Course
Cuisine: American

Ingredients

BBQ Ranch Salad Dressing
  • ½ cup store brand ranch salad dressing
  • ½ cup Heinz Hickory BBQ sauce
Apple Cider Vinegar BBQ Sauce
  • 1 teaspoon apple cider vinegar
  • ½ cup Heinz Hickory BBQ sauce
Black Bean Corn Salsa
  • 1 16-ounce can black beans
  • 1 12-ounce can mexicorn
  • ¼ cup white vinegar
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
Salad
  • 3 cups romaine lettuce washed and chopped into bite-sized pieces
  • 6 ounces grilled chicken breast very thinly sliced
  • 2 tablespoons French’s Original Crispy Fried Onions

Instructions

BBQ Ranch Salad Dressing
    Cup of Yum
  1. Combine the ranch dressing, BBQ sauce, and apple cider vinegar in a small bowl. Stir well.
  2. Cover and refrigerate as you make the remaining parts of the salad.
Apple Cider Vinegar BBQ Sauce
  1. Combine the BBQ sauce and apple cider vinegar in a small bowl.
  2. Cover and refrigerate until needed.
Black Bean Corn Salsa
  1. Rinse the black beans in a colander, and then transfer the beans to a medium bowl.
  2. Drain the corn and place it into the bowl (it is not necessary to rinse the corn).
  3. In a separate small bowl, combine the vinegar, vegetable oil, salt, sugar, black pepper, cumin, and chili powder. Mix well.
  4. Pour it over the black beans and corn. Stir to combine.
  5. Cover and refrigerate until you are ready to assemble the salad.
Salad Assembly
  1. Place the romaine lettuce in a serving bowl.
  2. Sprinkle about 2 to 3 tablespoons of the corn black bean salsa over the lettuce.
  3. Top with the grilled chicken.
  4. Drizzle about 1 tablespoon of apple cider vinegar BBQ sauce over the salad
  5. Sprinkle two tablespoons of French's Original Crispy Fried Onions on top.
  6. Serve with the BBQ ranch salad dressing.

Notes

  • Choose the right BBQ sauce: The smoky-sweet flavor of Hickory Smoke BBQ sauce is key; if substituting, look for one with similar flavor notes
  • Drain beans and corn thoroughly: Excess moisture will dilute the dressing and make the salad soggy
  • Let the salsa marinate: The Black Bean Corn Salsa tastes even better after sitting for a few hours or overnight
  • Chicken temperature matters: Slightly warm (not hot) chicken creates the perfect contrast with the cool lettuce
  • Add fried onions last: Keep them crunchy by adding them right before serving
  • Room temperature dressings: Take dressings out of the refrigerator about 15 minutes before serving for better flavor
  • Hearty lettuce only: Stick with romaine or another sturdy green that won't wilt under the toppings

Nutrition Information

Calories 650kcal (33%) Carbohydrates 68g (23%) Protein 21g (42%) Fat 32g (49%) Saturated Fat 5g (25%) Polyunsaturated Fat 16g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 70mg (23%) Sodium 2740mg (114%) Potassium 890mg (25%) Fiber 3g (12%) Sugar 52g (104%) Vitamin A 6667IU (133%) Vitamin C 5mg (6%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 650

% Daily Value*

Calories 650kcal 33%
Carbohydrates 68g 23%
Protein 21g 42%
Fat 32g 49%
Saturated Fat 5g 25%
Polyunsaturated Fat 16g 94%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 70mg 23%
Sodium 2740mg 114%
Potassium 890mg 19%
Fiber 3g 12%
Sugar 52g 104%
Vitamin A 6667IU 133%
Vitamin C 5mg 6%
Calcium 103mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.