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Panera Chicken Salad Copycat Recipe
Ash Tyrrell

Panera Chicken Salad Copycat Recipe

I made this copycat Panera chicken salad on repeat because I missed my old order way more than I expected to. Between the juicy chicken, sweet grapes, and that crunchy toasted almond bite, it tastes shockingly close to the real thing, and I get to make it for a fraction of the price.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts diced — the base of the salad, leftover or rotisserie chicken works just as well
  • 1 cup mayonnaise — the creamy backbone of the dressing go full-fat for the closest Panera flavor
  • 1 tablespoon sour cream — adds a slight tang that balances the sweetness of the honey
  • 1 ½ tablespoons honey — brings that signature sweet note this salad is known for
  • 1 ½ tablespoons lemon juice — brightens the dressing so it doesn't taste too heavy
  • 1 tablespoon apple cider vinegar — adds a little extra zip without overpowering the other flavors
  • 1 teaspoon dried basil — gives the dressing a subtle herby depth don't skip it
  • ¼ teaspoon dried rosemary — use a light hand here since rosemary can turn bitter if overdone
  • ½ teaspoon kosher salt — essential for pulling all the flavors together
  • ¼ teaspoon ground black pepper — adds just a touch of warmth to the dressing
  • 1 cup celery diced (about 3 ribs) — the crunch factor that makes this salad feel fresh
  • 1 cup red grapes halved — the signature sweet pop that makes this a true Napa-style chicken salad
  • ¾ cup sliced almonds toasted — toast them yourself for way more flavor than raw almonds
  • 1 oz sliced almonds for topping optional — a final sprinkle for extra crunch on serving

Method
 

  1. If you're starting with raw chicken, season the breasts lightly and roast them at 400°F for about 25 minutes, or until they hit 160°F internally. Let the chicken rest and cool completely before dicing it. Skipping this cooling step can make your dressing go watery fast.
  2. In a large bowl, combine the mayonnaise, sour cream, honey, lemon juice, apple cider vinegar, basil, rosemary, salt, and pepper. Whisk everything until it's fully smooth and well blended. Taste it here and adjust the seasoning if needed before moving on.
  3. Add your diced chicken, celery, grapes, and toasted almonds directly into the bowl with the dressing. Gently fold everything together until the chicken and add-ins are evenly coated. Be careful not to overmix, or the grapes can start to break down.
  4. Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This resting time lets the flavors settle and deepen, which makes a noticeable difference in taste. It also firms the texture up, making it much easier to scoop or spread.

Notes

  • I always toast my almonds myself in a dry pan for a couple of minutes, since it brings out so much more flavor than using them raw.
  • I use rotisserie chicken whenever I'm short on time, and honestly, I can't always tell the difference once it's mixed in.
  • I let my dressing sit for a few minutes before tasting it, since the flavors need a moment to combine.
  • I slightly underseason my dressing at first, then adjust after mixing in the chicken, since the salt distributes differently once everything is combined.
  • I never skip the chill time, even when I'm tempted to eat it right away, because the texture is so much better cold.