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–+ servings
two halves of copycat panera bread chicken salad sandwich on brown bread stacked on top of eachother.
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4.95 from 37 votes

Napa Almond Chicken Salad {Copycat Panera}

Amazing textures, perfect combination of flavor, and full of nutrition this Panera Bread Chicken Salad Recipe gives the restaurant version a run for its money. Forget the boring ham and cheese sandwich and take your lunch to the next level with this Panera copycat recipe.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: lunch
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 374kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Cutting Board
  • knice
  • Rubber Spatula

Ingredients

Salad

  • 3 cups cooked chicken breast shredded
  • 1 cup celery diced
  • ¼ cup sliced almonds
  • 1 cup red grapes
  • ½ cup red onion diced

Dressing

  • 1 cup nonfat plain Greek yogurt use all mayo if preferred
  • ⅓ cup light mayo
  • 1 tbsp spicy mustard
  • 1 tbsp honey
  • ½ lemon juiced
  • ½ tsp onion powder
  • ½ tsp ground pepper
  • ½ tsp salt
  • 2 tbsp parsley chopped

Sandwich

  • 8 pieces hearty bread I like dark rye
  • sliced tomatoes
  • lettuce or baby spinach
  • pickles optional

Instructions

  • If not already done, cook and shred the chicken. Finely dice the celery and red onion. Slice the grapes into quarters.
  • In a large mixing bowl, add all of the dressing ingredients together. Mix until well combined.
    panera bread chicken salad dressing mixed in glass bowl.
  • Add the rest of the ingredients to the mixing bowl: shredded chicken, diced celery, onions, red grapes, and sliced almonds. Fold together until everything is well coated.
    panera bread chicken salad ingredients in glass bowl.
  • Build the sandwiches! Add lettuce and sliced tomatoes onto one half of each sandwich and ¼ of the chicken salad recipe to the other piece of bread.
  • Fold the sandwiches together and enjoy fresh! It’s so flavorful, you’ll love it!

Video

Notes

Skip the sandwich and enjoy with crackers, on greens, in a lettuce wrap, or with a fork!
Using fresh chicken breasts? Preheat the oven to 400°F. Place the thinly sliced chicken breasts on a baking sheet and bake for 10-12 minutes or until internal temperature of 165°F. Use two forks to shred the chicken prior to using. Allow chicken to cool before making salad.
Store the salad in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving (chicken salad only) | Calories: 374kcal | Carbohydrates: 21g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 910mg | Potassium: 672mg | Fiber: 2g | Sugar: 14g