Panera Chicken Salad 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.

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.

SOUTHWEST GRILLED CHICKEN SALAD

Steps:

• In mixing bowl, combine greens, corn, beans, tomatoes, and dressing. Gently toss., Divide salad among 4 plates. Top with chicken and tortilla strips. Garnish with avocado and cilantro, if desired.

PANERA BBQ CHICKEN SALAD

Steps:

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