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Panera Bread Chicken Salad Recipe

Panera Bread Chicken Salad Recipe

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Prep Time 4 minutes
Cook Time 13 minutes
Total Time 19 minutes
Servings: 4
Course: Breakfast, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup sliced almonds
  • 3 heaping cups fully cooked chicken breast chopped (I used rotisserie chicken)
  • ½ cup halved or quartered seedless red grapes
  • ⅓ cup diced celery
Dressing:
  • ¾ cup mayonnaise
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dry ground mustard
  • ½ teaspoon onion powder
  • ½ teaspoon dried crushed rosemary
  • ½ teaspoon fine ground sea salt or to taste
  • ¼ teaspoon dried basil
  • ¼ teaspoon freshly ground black pepper or to taste
For the Rest:
  • 12 slices sourdough sandwich bread
  • 2 small tomatoes sliced
  • green leaf lettuce

Method
 

  1. Preheat oven to 350 degrees F.
  2. Place the almonds on a small baking sheet and transfer to the oven for 3 to 4 minutes, or until lightly golden brown. Remove from oven and set aside to cool.
  3. Add chicken, grapes, and celery to a large mixing bowl.
  4. In a separate small bowl combine the dressing ingredients. Pour the dressing over the top of the chicken mixture and mix to incorporate the dressing throughout. Add the cooled almonds and mix lightly to combine.
  5. Divide the mixture between the bread and top with tomato and green leaf lettuce.