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Napa Almond Chicken Salad Panera Copycat

Napa almond chicken salad Panera copycat served on toasted sourdough with fresh lettuce and Roma tomato slices
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A homemade copycat of Panera’s Napa almond chicken salad featuring golden pan-seared chicken breast, sweet halved grapes, crunchy slivered almonds, and crisp celery tossed in a creamy rosemary honey apple cider vinegar dressing. Serve as a sandwich, wrap, lettuce cup, or salad topping. Packed with 46g of protein per serving.

Ingredients

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  • 1.5 pounds boneless, skinless chicken breasts
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon lemon pepper seasoning
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • 1 cup mayonnaise (or plain Greek yogurt for a lighter version)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon dried rosemary (or 1 teaspoon fresh rosemary, finely chopped)
  • 1 cup celery, diced small
  • 1 cup seedless grapes, sliced in half
  • 0.5 cup slivered almonds
  • 8 slices bread, optional for sandwiches
  • 2 Roma tomatoes, sliced thin, optional
  • 4 lettuce leaves, optional

Instructions

  1. Combine kosher salt, lemon pepper seasoning, onion powder, and garlic powder in a small bowl.
  2. Pat chicken breasts dry with a paper towel. Coat evenly with the spice rub and 1 tablespoon of olive oil, pressing the seasoning into all surfaces.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5 to 6 minutes per side without moving until deeply golden brown and cooked through to 165 degrees F at the thickest part.
  4. Transfer chicken to a cutting board and cool completely to room temperature, at least 15 to 20 minutes. Once fully cooled, chop into small bite-sized chunks about half an inch each.
  5. In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, kosher salt, black pepper, and rosemary until completely smooth.
  6. Add chopped chicken, diced celery, halved grapes, and slivered almonds. Toss until evenly coated. Taste and adjust seasoning as needed.
  7. Cover and refrigerate for at least 30 minutes before serving. Flavors deepen significantly with resting time.
  8. Spread chicken salad onto 4 bread slices. Top with sliced Roma tomato and a lettuce leaf. Close with remaining bread slices and serve immediately.

Notes

  • Always cool chicken completely before mixing – warm chicken breaks down the mayonnaise and makes the dressing thin and watery.
  • Swap mayonnaise for plain Greek yogurt one-for-one for a lighter, higher-protein version with a pleasant extra tang.
  • Rotisserie chicken, leftover baked chicken, poached chicken, or canned chicken all work – toss with the spice mixture before combining.
  • Store slivered almonds separately during meal prep and stir in just before serving to keep them crisp through day three.
  • Assemble sandwiches fresh only – do not store assembled sandwiches as bread softens quickly once it meets the dressing.
  • Freezing not recommended – mayonnaise separates and grape and celery textures deteriorate after freezing.

Nutrition

Find it online: https://www.benefitiany.com/napa-almond-chicken-salad-panera-copycat/