Some recipes find a permanent spot in your weekly rotation—not because they’re flashy, but because they just work. This Panera-style Chicken Salad is one of those gems. It’s the kind of dish that feels like comfort food without the heaviness, with a balance of flavors and textures that make each bite feel fresh, creamy, and just a little indulgent.
It all started for me one lazy Sunday when I was craving something filling yet light. I had leftover roasted chicken in the fridge and an unopened bag of grapes, and somehow, a craving for Panera’s Chicken Salad hit me.
I’ve loved it for years, but making it at home gave me control over every detail—extra grapes, a hint more lemon, toasted almonds for depth—and the result was honestly better than the original.
The real win? It’s protein-packed and surprisingly weight-loss friendly if you portion it right. One cup of this salad provides enough protein to keep you full for hours, without needing a heavy carb base.
The honey-lemon-mayo dressing ties everything together, with brightness from the vinegar and the herbaceous lift of basil and rosemary. Each spoonful brings a creamy crunch, thanks to diced celery and toasted almonds, and a burst of sweetness from red grapes.
Serve it in a soft Pita Bread or alongside some tangy Popeyes coleslaw for a full, flavorful meal. This is the kind of salad that works for picnics, meal preps, and those days when you want something cool and refreshing but still satisfying.
You’ll make it once—and keep coming back to it.
Why I Love This Recipe (And You Will Too!)
- I started making it for summer lunches, and now it’s my go-to light dinner—perfect for hot days when cooking feels like a chore.
- My family asks for it often, especially when we need something fresh that still feels like a full meal.
- Swapping the bread for lettuce wraps made it a low-carb favorite that fits my weight management goals easily.
- It’s endlessly customizable, whether I’m in the mood for walnuts instead of almonds or Greek yogurt instead of sour cream.
- That creamy-sweet-tangy dressing? It honestly makes everything better—sometimes I use it on other salads too!
Panera Chicken Salad Recipe
Equipment
- Mixing bowls
- Cutting Board
- Knife
- Measuring spoons & cups
- Spoon or spatula
- Skillet or saucepan (if cooking chicken)
- Toaster or oven (for toasting almonds)
Ingredients
- 1 cup mayonnaise
- 1 Tablespoon sour cream
- 1 ½ Tablespoons honey
- 1 ½ Tablespoons lemon juice
- 1 Tablespoon apple cider vinegar
- 1 teaspoon dried basil
- ¼ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup celery diced (around 3 ribs)
- 1 cup red grapes halved
- ¾ cup sliced almonds toasted
- 2 chicken breasts diced
Instructions
- Cook and dice chicken breasts if not using pre-cooked.
- In a large bowl, whisk together mayo, sour cream, honey, lemon juice, vinegar, basil, rosemary, salt, and pepper.
- Dice celery and halve the grapes.
- Toast sliced almonds in a dry skillet until golden.
- Add diced chicken, celery, grapes, and toasted almonds to the bowl.
- Gently fold everything together until well coated.
- Taste and adjust salt, pepper, or lemon as needed.
- Chill for 30 minutes before serving for best flavor.
Nutrition Info:
| Nutrition | Value |
| Calories | 345kcal |
| Carbohydrates | 8g |
| Protein | 3g |
| Fat | 34g |
| Sugar | 5g |
| Sodium | 446mg |
Helpful Tips From Experience (Not the Basics!)
- Roast the chicken instead of boiling it – You’ll get richer flavor and juicier texture. Season simply with salt, pepper, and a drizzle of olive oil, then roast at 400°F until cooked through.
- Let the chicken cool completely before mixing – Warm chicken can make the mayo base greasy and break the emulsion. Cold chicken holds the creamy dressing better and keeps everything fresh-tasting.
- Toast the almonds low and slow – Use medium-low heat and watch closely. Undertoasted almonds taste flat, while over-toasted ones become bitter. Just a light golden color brings out their full flavor.
- Add the grapes last and fold gently – This keeps them from getting smashed and leaking juice into the salad, which can water down the dressing and affect texture.
- Mix and chill it ahead of time – Let it sit in the fridge for at least 30–60 minutes. The herbs deepen in flavor, and the dressing clings better after some rest.
- Serve it in cold dishes or bowls – Especially in summer, this keeps the salad crisp and refreshing longer, especially if serving at picnics or buffets.
Quick Questions?
Q: Can I use rotisserie chicken instead of cooking it fresh?
Ans: Absolutely! Rotisserie chicken works great and saves time—just make sure to remove the skin and shred or dice it finely.
Q: How long does this chicken salad last in the fridge?
Ans: It stays fresh for up to 3 days in an airtight container. Just give it a quick stir before serving.
Q: Can I make it dairy-free?
Ans: Yes! Swap the sour cream for a dairy-free alternative or use more mayo. The flavor stays just as delicious.
Q: What can I use instead of almonds?
Ans: Chopped walnuts or pecans are great alternatives. For nut-free, try roasted sunflower seeds for that same crunch.
Q: Can I skip the grapes?
Ans: You can! Add diced apples, dried cranberries, or leave the fruit out entirely if you prefer it more savory.
Q: Is this recipe good for meal prep?
Ans: Definitely. It’s perfect for prepping ahead—just pack it with pita bread or a side of coleslaw, and you’re good to go!
