Copy Panera Chicken Salad Sandwich Original Recipes

NAPA ALMOND CHICKEN SALAD (PANERA COPYCAT)

Steps:

• 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.
• In a large bowl, whisk the dressing ingredients together. Add in the chicken, celery, grapes, and almonds.
• Spread an even amount of chicken salad on 4 slices of bread. Top with tomato slices, lettuce, and the other slice of bread.

COPYCAT PANERA BREAD NAPA ALMOND CHICKEN SALAD SANDWICH

Steps:

• Preheat the oven to 400. Line a sheet pan with a silicone line or foil. If using foil, spray with cooking spray.
• Place the chicken breasts onto the pan. Lightly sprinkle with lemon pepper and a bit of salt (to taste).
• Bake for 25 minutes or until they reach an internal temperature of 165 degrees.
• Cool the chicken and chop.
• Add the chicken into a large mixing bowl.
• Add all the other ingredients and mix everything until well combined. Taste for seasoning and add more if necessary.
• Place the first piece of bread on the cutting board.
• Add the lettuce and then the tomatoes onto the bread.
• Top them with a good layer of chicken salad.
• Cover with the other piece of bread and cut the sandwich in half. Serve immediately.

COPY PANERA CHICKEN SALAD SANDWICH (ORIGINAL)

Steps:

• Take the Chicken Breasts and place them on a cutting board. Cover with plastic wrap and pound with a mallet (or a frying pan if you don't have one) to a 1/2 inch thickness. They will cook more evenly and it will be easier to chop them into even chunks. HEAVILY season both sides of the chicken with garlic and onion powder. (You are going to boil the chicken so don't worry about it being too salty.) Put the chicken in a saucepan and cover with water. Bring it to a boil and then cover and let simmer till cooked, about 10 minutes. If it finishes cooking earlier then take it out then so it doesn't become rubbery. Take the chicken out and let cool.
• Chop the celery and the cooled chicken and set in a bowl. In another small bowl put mayo, sugar, pepper, lemon juice together and whisk until well combined. You want the sugar to disintegrate so that you're not tasting the grain.
• Mix the mayo with the chicken and celery. Take a slice of bread and place a large slice of lettuce, then tomato, then red onion. Top with the chicken salad and another slice. Serve with potato chips and pickle. (Or you're favorite soup!).
• I hope you like this recipe. I really thought it out and was RELIEVED that my hard work paid off and it tasted so close to the real thing!
• Good luck!

PANERA CHICKEN SALAD SPREAD

Steps:

• Preheat oven to 350°F Rinse the chicken pieces in cold water and pat dry. Season with salt, pepper, and half of the oil. Arrange the chicken pieces in a single layer in a roasting pan. Roast for 20 minutes, remove from oven, and set aside to cool. Once cooled, discard the skin, pull the meat from the bone, and shred.
• In medium bowl, whisk together remaining oil, mayonnaise, cilantro, horseradish, lime juice, and paprika. Fold in the shredded chicken and season to taste.
• Serve with deli mustard, sliced red onion, and tomato on your favorite sandwich bread (sourdough is great) or halved croissants.