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panera bread chicken salad recipe

Panera Bread Chicken Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or chopped
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 stalks celery, finely diced
  • 1/2 cup red grapes, halved
  • 1/3 cup pecans, roughly chopped
  • 2 tbsp red onion, finely minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Method
 

  1. Toast the 1/3 cup chopped pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly darkened. Spread on a plate and let cool.
  2. In a large bowl, whisk together the 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp lemon juice, and 1/2 tsp garlic powder until smooth. Season with salt and pepper.
  3. Add the 2 cups chicken, 2 stalks diced celery, 1/2 cup halved grapes, and 2 tbsp red onion to the bowl and fold gently until everything is coated. Taste and adjust seasoning.
  4. Fold in the cooled pecans, then spoon onto a toasted croissant or over romaine. Garnish with a few extra grape halves and whole pecans and serve.

Notes

If you are prepping this ahead, hold off on adding the pecans until you are ready to eat so they keep their crunch. The salad also tastes better after 20 to 30 minutes in the fridge, so if you have the time, let it chill before serving. Rotisserie chicken is the biggest time-saver here and the flavor is good.