Better Than The Panera Bread Chicken Salad Recipe
This Better Than The Panera Bread Chicken Salad Recipe is perfect for your next picnic, meal prep, or BBQ!
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
Calories: 316kcalCarbohydrates: 11gProtein: 25gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 121mgSodium: 350mgPotassium: 476mgFiber: 2gSugar: 8gVitamin A: 235IUVitamin C: 10mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!