If love the chicken salad at Panera Bakery, you are going to adore this homemade version of their Napa almond chicken salad. The chicken salad is covered in a creamy mayo dressing for one of the best sandwich fillings you'll find!
Combine the salt, lemon pepper, onion powder, and garlic powder. Rub the seasoning mixture and 1 tablespoon olive oil over the chicken breasts.
½ teaspoon kosher salt, ½ teaspoon lemon pepper seasoning, ½ teaspoon onion powder, ¼ teaspoon garlic powder, 2 tablespoons olive oil, 1½ pounds boneless, skinless chicken breasts
Heat 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. Let the chicken breasts cool. Then, chop into small small chunks.
For the Chicken Salad
In a large bowl, whisk the dressing ingredients 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 sliced almonds
For the Sandwiches
Spread an even amount of chicken salad on 4 slices of bread. Top with tomato slices, lettuce, and the other slice of bread.
8 slices bread, 2 Roma tomatoes, 4 lettuce leaves
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Notes
To save time, use store-bought rotisserie chicken leftover cooked chicken.
Because the dressing contains mayo, don't let the salad sit out for more than 2 hours.
Storage: Store Napa almond chicken salad in an airtight container in the refrigerator for up to 3 days.