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!