Panera Chicken Salad Recipe
This Panera-inspired chicken salad is creamy, crunchy, and lightly sweet, made with juicy grapes, toasted almonds, and herbs. Perfect for sandwiches, meal prep, or a light summer lunch.
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.
