If you’re like me, a trip to Panera Bread is a weekly ritual–but lately, I’ve been determined to recreate that cafe magic in my own kitchen. This strawberry poppyseed chicken salad is the result of my mission to build a more filling, protein-packed version of their seasonal classic. Packed with five types of fresh produce and a custom-blended creamy poppyseed dressing, this recipe has become my go-to meal prep for busy workdays when I need a healthy lunch that actually keeps me full.
Strawberry Poppyseed Salad with Chicken
I don’t know what it is about Panera Bread, but all their food is so dang addictive. When they discontinued my favorite Napa almond chicken salad, I worked for months on developing a good copycat recipe. After some more research on my favorite fast-casual restaurant, I’m back with my take on the popular strawberry poppyseed salad.
My copycat salad has all the same great ingredients–strawberries, pineapple, oranges, blueberries, pecans, and crunchy lettuce. But while Panera uses a thin vinaigrette, I opted for a creamy poppyseed dressing base because it clings better to the fresh fruit and chicken, ensuring you get that tangy flavor in every bite rather than having it all pool at the bottom of the bowl.
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Creamy Poppyseed Dressing
A salad is only as good as its dressing, so that’s where I spent the bulk of my time. While this salad is still tasty with bottled dressing, my homemade creamy poppyseed dressing recipe is worth the extra effort! I make it with mayonnaise, apple cider vinegar, orange juice, a pinch of sugar, minced onions, and of course, poppyseeds. It’s sweet, tangy, and creamy with a subtle nuttiness from the poppyseeds.
Panera Strawberry Poppyseed Chicken Salad Recipe
Ingredients
- 6 cups chopped lettuce (romaine and/or iceberg)
- 2 cups chopped cooked chicken breast (*)
- 2 cups chopped strawberries
- 1½ cups chopped fresh pineapple
- 1½ cups mandarin oranges
- 1 cup blueberries
- 1 cup toasted pecans (roughly chopped**)
- 1¼ cups poppyseed dressing (store-bought or see recipe below)
Poppyseed Dressing (Optional):
- ¾ cup mayonnaise (***)
- ¼ cup apple cider vinegar
- 2 tablespoons freshly squeezed orange juice (from 1 orange)
- 2 tablespoons granulated sugar
- 1 tablespoon minced onion
- 1 tablespoon poppyseeds
- salt and pepper (to taste)
Instructions
- Arrange the chopped lettuce in a large salad bowl.6 cups chopped lettuce
- Layer the chicken, strawberries, pineapple, mandarin oranges, blueberries, and pecans over the top.2 cups chopped cooked chicken breast, 2 cups chopped strawberries, 1½ cups chopped fresh pineapple, 1½ cups mandarin oranges, 1 cup blueberries, 1 cup toasted pecans
- Add the dressing ingredients to a jar. Cover, and shake until combined.¾ cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoons freshly squeezed orange juice, 2 tablespoons granulated sugar, 1 tablespoon minced onion, 1 tablespoon poppyseeds, salt and pepper
- Pour the dressing over the salad and toss to combine.
Notes
- Pat your blueberries and strawberries completely dry after washing.
- If using canned mandarin oranges, drain them in a sieve for at least 10 minutes. If using fresh, try to remove as much of the white pith as possible to avoid bitterness.
- I have found that tossing the cut fruits in a little bit of lemon juice helps keep them looking fresher for longer.
- Wait to add the pecans until just before serving to keep them crunchy.
- Nutritional information is for 1 salad made with the above homemade poppyseed dressing.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Strawberry Poppyseed Salad with Chicken Step by Step
Prep: Gather up everything you need to make this strawberry chicken salad recipe. Chop the chicken breast, and wash and chop the lettuce and fruits. Make sure to dry the fruits thoroughly so they don’t make the salad soggy. Rough-chop the toasted pecans. If you’re planning to make the homemade dressing, juice an orange and mince the onion.
Arrange the Salad: Arrange 6 cups of chopped lettuce in a large salad bowl. Layer 2 cups of chopped cooked chicken, 2 cups of chopped strawberries, 1½ cups of chopped fresh pineapple, 1½ cups of mandarin oranges, 1 cup of blueberries, and 1 cup of toasted pecans over the top.
(Optional) Make the Dressing: Add ¾ cup of mayonnaise, ¼ cup of apple cider vinegar, 2 tablespoons of freshly squeezed orange juice, 2 tablespoons of granulated sugar, 1 tablespoon of minced onion, 1 tablespoon of poppyseed, and a pinch of kosher salt and freshly ground black pepper to a jar. Cover and shake until combined. Alternatively, whisk everything together until well emulsified.
Dress the Salad: Just before serving, pour 1¼ cups of of poppyseed dressing over the salad and toss to combine.
How to Store
Store leftover strawberry poppyseed salad and chicken in separate airtight containers, in the refrigerator for up to 1 day. I recommend leaving off the dressing until you are ready to serve the salads.
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