If you’ve been missing Panera’s famous chicken salad recipe with grapes since it left their menu, you’re not alone. But the good news is, I have a copycat recipe that tastes every bit as delicious!
With tender chunks of chicken, crunchy celery, toasted almonds, and juicy grapes all coated in a creamy, tangy dressing, this salad is a perfect balance of flavors and textures. Whether you’re serving it on sandwiches, salads, or just enjoying it by the spoonful, this recipe will become a new favorite.
Ingredients
For the Chicken Salad:
- 3 heaping cups cooked chicken breast, chopped
- ½ cup red grapes, halved or quartered
- ⅓ cup diced celery
- ½ cup sliced almonds (lightly toasted)
For the Dressing:
- ¾ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 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 sea salt (or to taste)
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
For Serving:
- 12 slices sourdough sandwich bread
- 2 small tomatoes, sliced
- Green leaf lettuce
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 4 minutes (toasting almonds)
- Total Time: 19 minutes
- Servings: 6
Equipment
- Baking sheet (for toasting almonds)
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Sharp knife and cutting board
- Spoon or spatula for mixing
How to Make This Recipe?
Making this salad is a breeze and only requires a few simple steps. You’ll start by toasting the almonds, which adds a warm, nutty flavor and a bit of crunch. Then, you’ll prepare the dressing and toss everything together. Simple, right?
Step 1: Toast the Almonds
Preheat your oven to 350°F. Spread the sliced almonds on a baking sheet in an even layer. Toast them for about 3–4 minutes, or until they’re lightly golden. Keep an eye on them to prevent burning! Once done, set them aside to cool.
Step 2: Prepare the Chicken Mixture
Chop the fully cooked chicken breasts (rotisserie chicken works wonderfully here). Place the chopped chicken, quartered grapes, and diced celery in a large mixing bowl. Toss gently so all the ingredients are evenly combined.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, lemon juice, honey, apple cider vinegar, ground mustard, onion powder, rosemary, basil, sea salt, and black pepper. This dressing has just the right mix of creamy, tangy, and slightly sweet flavors.
Step 4: Combine Everything
Pour the dressing over the chicken mixture. Use a spoon to toss everything until it’s fully coated. Finally, add the cooled toasted almonds, gently mixing to combine.
Step 5: Serve Your Chicken Salad
For the classic Panera experience, serve your chicken salad on sourdough bread with lettuce and sliced tomato. Or, use it as a topping for salads, wraps, or even as a standalone dish!
Why I Love Making This Recipe?
I adore this recipe for its balance of flavors and how versatile it is. A few years ago, I was heartbroken when Panera removed this dish from their menu. That’s when I realized I had to recreate it! It’s such a great use of leftover chicken, and the burst of sweetness from the grapes paired with the creamy dressing gives me that cozy Panera feeling right at home.
Tips and Variations
This salad is foolproof, but a few tweaks can make it extra special.
- Switch it up with pecans or walnuts for a different nutty flavor.
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- Add a handful of chopped fresh herbs like parsley or tarragon for another layer of flavor.
- If you’re not a fan of grapes, diced apples or dried cranberries are great alternatives.
From my experience, toasting the nuts and using fresh lemon juice are musts for the best results. It’s those small touches that elevate this dish! For a Southern twist, you might also love a southern chicken salad recipe that’s rich and comforting.
Serving Suggestions
This chicken salad is so versatile! Here are some of my favorite ways to serve it:
- Classic sandwiches on sourdough, topped with tomatoes and crisp lettuce.
- Wrap it in a tortilla for an easy on-the-go lunch.
- Scoop it onto a bed of greens for a light and refreshing salad.
- Serve it with crackers and veggies as part of a picnic spread.
For a bold flavor, consider pairing it with a buffalo chicken salad recipe for a spicy kick.
Storage and Leftovers
Store the chicken salad in an airtight container in the fridge. It’s best enjoyed within 3–4 days for optimal freshness. If serving it on bread, keep the salad and bread separate until just before eating to prevent sogginess.
Nutritional Information
Each serving provides an approximate breakdown:
- Calories: 545
- Protein: 28g
- Carbohydrates: 41g
- Fat: 28g
Common Mistakes to Avoid
Even simple recipes can trip us up sometimes. Here’s what to keep in mind:
- Overtoasting the almonds: These can burn quickly, so stay close to the oven.
- Skipping the dressing balance: Taste and adjust seasoning as needed before combining with the chicken mixture.
- Using too much liquid: Too much dressing can drown the salad, so add it gradually.
- Not chopping uniformly: Ensure all ingredients are similarly sized for even bites.
I’ve learned this recipe is all about balance–both in flavors and proportions. Take it step by step, and you’ll get it perfect every time!
Enjoy recreating this delicious Panera classic in your kitchen. It’s guaranteed to impress your taste buds and those of everyone you share it with!
Panera Chicken Salad Recipe
Ingredients
Method
- Preheat your oven to 350°F. Spread the sliced almonds on a baking sheet in an even layer. Toast them for about 3–4 minutes, or until they’re lightly golden. Keep an eye on them to prevent burning! Once done, set them aside to cool.
- Chop the fully cooked chicken breasts (rotisserie chicken works wonderfully here). Place the chopped chicken, quartered grapes, and diced celery in a large mixing bowl. Toss gently so all the ingredients are evenly combined.
- In a small bowl, whisk together the mayonnaise, lemon juice, honey, apple cider vinegar, ground mustard, onion powder, rosemary, basil, sea salt, and black pepper. This dressing has just the right mix of creamy, tangy, and slightly sweet flavors.
- Pour the dressing over the chicken mixture. Use a spoon to toss everything until it’s fully coated. Finally, add the cooled toasted almonds, gently mixing to combine.
- For the classic Panera experience, serve your chicken salad on sourdough bread with lettuce and sliced tomato. Or, use it as a topping for salads, wraps, or even as a standalone dish!
Notes
- Classic sandwiches on sourdough, topped with tomatoes and crisp lettuce.
- Wrap it in a tortilla for an easy on-the-go lunch.
- Scoop it onto a bed of greens for a light and refreshing salad.
- Serve it with crackers and veggies as part of a picnic spread.
