This Napa almond chicken salad is my Panera Bread copycat, and it’s so much better than the original if you ask me! Tender bites of chicken breast are tossed together with grapes, celery, and almonds. Holding it all together is the very best sweet and tangy mayo dressing that I just can’t get enough of! My recipe for Panera chicken salad sandwiches is perfect for meal prep during busy weeks.
Top Reader Reviews
Delicious. I make my own focaccia and have this on top of it (my typical alteration at Panera). It’s easy, although I wouldn’t say the taste is identical: this is fresher and tastier than at Panera, and I can add extra grapes.
–
I tried other recipes and this is the closest taste to panera Napa almond. Thank you so much for sharing
–
Panera Chicken Salad Recipe
One of my favorite sandwiches to order at Panera Bread has always been the Napa almond chicken salad. But since it was discontinued, I set out to make a homemade version of it that’s just as good (maybe even better). Just like the original, I made my chicken salad with grapes and almonds, plus a tangy and creamy dressing that’s to die for. It tastes like the real deal at home, exactly as I remember it. It’s an amped up version of classic chicken salad, and it never fails to satisfy.
I could eat this for lunch every day, but for the sake of variety, sometimes I make my toasted frontega chicken sandwich or chipotle chicken avocado melt instead!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Make it Easier!
To save time on this Napa chicken salad, you can use store-bought rotisserie chicken, canned chicken, or leftover cooked chicken. Skip cooking the chicken and instead toss your leftovers with the lemon pepper, onion powder, and garlic powder. Then, add it to the salad dressing as instructed.
Napa Almond Chicken Salad (Panera Copycat)
Ingredients
For the Chicken:
- ½ teaspoon kosher salt
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil (divided)
- 1½ pounds boneless, skinless chicken breasts (*)
For the Dressing:
- 1 cup mayonnaise (**)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried rosemary (or 1 teaspoon chopped fresh)
For the Chicken Salad:
- 1 cup diced celery
- 1 cup seedless grapes (sliced)
- ½ cup slivered almonds
For Sandwiches (Optional):
- 8 slices bread
- 2 Roma tomatoes (sliced)
- 4 lettuce leaves
Instructions
Cook the Chicken:
- Combine kosher salt, lemon pepper seasoning, onion powder, and garlic powder.½ teaspoon kosher salt, ½ teaspoon lemon pepper seasoning, ½ teaspoon onion powder, ¼ teaspoon garlic powder
- Rub the seasoning mixture and 1 tablespoon olive oil over the chicken breasts.2 tablespoons olive oil, 1½ pounds boneless, skinless chicken breasts
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the chicken breasts, cooking for 5-6 minutes on each side, until the breasts are golden brown on the outside and cooked through.2 tablespoons olive oil
- Let the chicken breasts cool. Then, chop into small chunks.
Combine the Chicken Salad:
- In a large bowl, whisk mayonnaise, apple cider vinegar, honey, kosher salt, ground black pepper, and dried rosemary together.1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon dried rosemary
- Add in the chicken, celery, grapes, and almonds, and toss to coat.1 cup diced celery, 1 cup seedless grapes, ½ cup slivered almonds
Make the Sandwiches (Optional):
- Spread an even amount of chicken salad on 4 slices bread. Top with 2 Roma tomatoes (sliced), 4 lettuce leaves, and the other 4 slices bread.8 slices bread, 2 Roma tomatoes, 4 lettuce leaves
Notes
- I like to pan sear chicken for this recipe. But you can bake it, air fry it, or poach it.
- This Panera chicken salad is a great filling for sandwiches, baguettes, wraps and pita. Or serve it in lettuce wraps, or as a topping for simple green salads.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Panera Napa Chicken Salad Sandwiches Step by Step
Mix the Seasonings: Combine ½ teaspoon of kosher salt, ½ teaspoon of lemon pepper seasoning, ½ teaspoon of onion powder, and ¼ teaspoon of garlic powder.
Season the Chicken: Then rub the seasoning mixture and 1 tablespoon of olive oil over 1½ pounds of boneless, skinless chicken breasts. (If using leftover chicken, simply toss it with the seasonings and make the salad–no need to heat it up if it’s already cooked.)
Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the seasoned chicken breasts, cooking for 5-6 minutes on each side until golden brown on the outside and cooked through. (This step can be done ahead of time. Store cooked chicken in the fridge and continue the following steps when ready to make the chicken salad.)
Dice the Chicken: Let the chicken cool, then chop into bite-sized cubes and set aside.
Make the Dressing: In a large bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ½ teaspoon of dried rosemary.
Combine Ingredients: To the bowl of dressing, add the cooked and cubed chicken, 1 cup of diced celery, 1 cup of seedless grapes (sliced in half), and ½ cup of slivered almonds. Toss well to make sure everything is coated in the creamy dressing.
Assemble the Sandwiches: Spread a quarter of the chicken salad on a slice of bread. Then top with sliced tomatoes, lettuce leaves, and top with another slice of bread. (This makes about 4 sandwiches.)
Alternative Serving Options: If you don’t want to make sandwiches, you can serve this creamy Napa almond chicken salad with crackers, lettuce wraps, or simply eat it with a fork. It’s pretty delicious all on its own!
How to Store
Store leftover Panera chicken salad in an airtight container in the refrigerator for up to 3 days. Give it a little stir before using to make fresh sandwiches (or however you choose to serve it). I love making it ahead of time so I can enjoy a quick lunch the next day! Since it’s served cold, sitting in the fridge actually helps amp up the flavors.
More Chicken Salad Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Leave a Reply