Better Than The Panera Bread Chicken Salad Recipe
I love this Chicken Salad recipe, it is better than a Panera bread copycat recipe because I make it how I like. It has all my favorite parts of a chicken salad. t’s got all the best parts of a chicken salad: crunchy veggies, nuts, sweet fruit, and super flavorful chicken. Plus, I can switch up the ingredients, it’s cheaper, and there are always leftovers.
You can chop or shred the chicken, but I like using the food processor to get it just right.
Jacob and I love to make this easy recipe on the weekends. We use leftover chicken to munch on as a snack with crackers or slapped between two slices of bread for a perfect lunch during the work week. I’ll even eat this scooped overtop romaine lettuce or other fresh greens as one of my favorite light lunches.
Apple Pecan Chicken Salad Ingredient List
Chicken: For the base of this chicken salad, I go with chicken breast, but you can totally use thighs if you prefer dark meat. Rotisserie chicken works too! If you’re into vegan versions, tofu, soy curls, or even chickpeas are great subs. I’ve had some incredible vegan “chicken” salads!
After Thanksgiving, I’ll use leftover roasted chicken or turkey, I love making this with shredded turkey, stuffing it into rolls with cranberry sauce for the ultimate leftover sandwich.
Fruit: Panera uses red grapes, but I’m all about apples. They’re crunchy, sweet, and pack more fiber. Plus, they’re perfect with the mayo, yogurt, and lemony dressing for that sweet-savory balance. I also throw in dried cranberries for that chewy sweetness.
Nut: Instead of sliced almonds, I go for toasted pecans—they’re buttery, crunchy, and so good, especially in the fall and winter with leftover turkey or chicken.
Vegetables: I use celery, green onions, and daikon radish for a little something different. You can also throw in red onion, bell pepper, or dill pickle.
Herbs: I’m big on herbs! I like dried celery seed, tarragon, thyme, and marjoram—some of the same herbs you find in Herbs de Provence.
Creamy Dressing Ingredients
For a dressing that’s better than anything you’ll find at the grocery store, mix up Greek yogurt, mayo, salt, and black pepper. You can also kick it up a notch by adding onion powder, garlic powder, sour cream, or red pepper flakes for extra flavor!
How to Make Chicken Salad
Step 1: Prepare The Chicken
If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.
Step 2: Mix The Salad Ingredients
In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.
Step 3: Make The Dressing
In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your taste
Stir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.
Step 4: Combine, Chill, and Serve
Pour the dressing over the chicken salad mixture and toss until everything is well-coated.
Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.
How to Serve
Some ways to serve this yummy dish.
- In Lettuce or Endive Cups: Spoon the chicken salad into crisp lettuce leaves or endive cups for a light, refreshing bite.
- As a Sandwich: Load it between two slices of your favorite bread or stuff it into a croissant for a hearty, satisfying sandwich.
- With Crackers on a Charcuterie Board: Serve it as a dip with crackers on a charcuterie board alongside cheeses, meats, and other nibbles.
- Right Out of a Bowl: If you can’t wait, just grab a spoon and enjoy it straight from the bowl!
How to Store
To store this delicious chicken salad, simply transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for 3-5 days, making it perfect for easy meals throughout the week!
This Recipe is Versatile
Chicken salad is incredibly versatile, and you can easily switch things up to create new flavor experiences! By keeping the chicken base the same and changing the add-ins or dressing, you can take it in any direction you like.
Here are a few examples:
Below are a few examples of some other chicken salad recipes
Thai Inspired: For a Thai-inspired chicken salad think about all the yummy Thai flavors that go with chicken. Incorporate peanuts, sesame seeds, shredded carrots, celery, cucumber, broccoli, lime, peanut butter, pineapples, garlic, and cilantro.
Here is a recipe by Jo Cooks! Thai Chicken Salad.
Southern Inspired: For a Southern Inspired Chicken Salad you can take on so many Southern flavors. You could go with a Louisiana Style with Cajun seasonings or a classic Carolina Style Chicken Salad. For a Carolina version, think mayo, hard-boiled eggs, relish, and maybe a touch of apple cider vinegar and honey for that sweet tangy balance.
Here is a recipe by Melissa’s Southern Style Kitchen her Southern Style Chicken Salad.
Caesar Inspired: In this variation think Caesar salad but in a Chicken Salad!
I like to make Caesar dressing from scratch and use that as my dressing. You can add shredded kale, hearts of palm, Parmesan cheese, or go with a more traditional mix of onion, celery, apples, and crunchy radishes for added texture.
More Flexitarian recipes like these from The Addy Bean
Southwest Chicken Bowl: An Easy Weeknight Meal
The Ultimate Franks Red Hot Buffalo Chicken Dip
Better Than The Panera Bread Chicken Salad Recipe
Equipment
- Food Processor
- measuring cups and spoons
- rubber spatula
- large bowl
- Small mixing bowl or mason jar with lid
Ingredients
- 3 cups cooked chicken thighs (or breasts), shredded
- 1 cup celery, diced
- 1 cup radish, diced
- 1 cup apple, diced
- 1/2 cup green onion, chopped
- 1/4 cup dried cranberries
Dressing
- 1/2 cup full-fat Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
Step 1: Prepare The Chicken
- If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.
Step 2: Mix The Salad Ingredients
- In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.
Step 3: Make The Dressing
- In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your tasteStir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.
Step 4: Combine, Chill, and Serve
- Pour the dressing over the chicken salad mixture and toss until everything is well-coated.Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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