Prep Time: 20 minutes
Cook Time: 20 minutes (if cooking chicken)
Chill Time: 30 minutes (recommended)
Total Time: 1 hour 10 minutes
Servings: 4
Course: Lunch, Salad, Sandwich
Cuisine: American

Introduction

This Panera Chicken Salad recipe is creamy, crunchy, and fresh — just like the deli-style version you love, but even better homemade. Packed with juicy chicken, crisp celery, toasted almonds, and a tangy dressing, it’s perfect for sandwiches, wraps, or scooped over greens.
I love making a big batch for weekday lunches — it always tastes even better the next day.

Why I Love This Panera Chicken Salad Recipe

This salad hits all the right notes — sweet, savory, creamy, and crunchy — with minimal prep.

• Panera-style flavor at home: Tastes just like the original (maybe better)
• Quick & easy: Especially if you use leftover or rotisserie chicken
• Make-ahead friendly: Perfect for lunch prep or picnics
• Versatile: Serve it on a croissant, in lettuce wraps, or on crackers
• Balanced texture: Creamy chicken meets toasted almonds and crisp celery

Key Ingredients

Cooked Chicken (2½ cups, diced or shredded): Use rotisserie, baked, or poached chicken for tender, flavorful meat.
Mayonnaise (½ cup): Classic creamy base — use good-quality mayo for best flavor.
Plain Greek Yogurt or Sour Cream (¼ cup): Lightens the dressing and adds tang.
Dijon Mustard (1 tsp): A zippy kick that balances the richness.
Celery (2 stalks, finely chopped): Brings crunch and freshness.
Red Grapes (¾ cup, halved): Juicy bursts of sweetness — use seedless.
Toasted Sliced Almonds (¼ cup): Adds buttery crunch and a nutty finish.
Red Onion (2 tbsp, finely minced): Adds a sharp bite to cut through the creaminess.
Salt & Black Pepper: Essential for balancing and seasoning.
Fresh Parsley (optional): A pop of green and herbaceous finish.

How to Make This Panera Chicken Salad Recipe

Step 1: Prep the Chicken
If not using pre-cooked chicken, bake or poach boneless skinless chicken breasts (about 1½ lbs raw). Let cool, then dice or shred into bite-sized pieces.

Step 2: Toast the Almonds
In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.

Step 3: Mix the Dressing
In a large bowl, combine mayonnaise, Greek yogurt (or sour cream), Dijon mustard, salt, and pepper. Stir until creamy and well blended.

Step 4: Combine the Salad
To the dressing bowl, add chicken, celery, grapes, red onion, and toasted almonds. Gently fold everything together until evenly coated. Adjust salt and pepper to taste.

Step 5: Chill and Serve
For best flavor, cover and refrigerate the salad for at least 30 minutes before serving. Serve on croissants, whole grain bread, in lettuce cups, or over greens.

Chef’s Tips & Variations

• Add sweetness: A teaspoon of honey or maple syrup adds balance if your grapes are tart
• Try different nuts: Walnuts or pecans also work beautifully
• Skip the grapes: Use dried cranberries or chopped apple instead
• Make it lighter: Use all Greek yogurt and skip the mayo
• Amp the flavor: Add a squeeze of lemon juice or a dash of celery salt
• No almonds? Try sunflower seeds for a nut-free crunch

What to Serve With Panera Chicken Salad

This chicken salad is a star on its own but pairs beautifully with:

• Buttery croissants or flaky rolls – For a classic sandwich
• Whole wheat wraps or pita – For a healthier hand-held version
• Romaine or butter lettuce leaves – As low-carb lettuce cups
• A cup of soup – Pair with tomato basil or creamy potato
• Fresh fruit or veggie sticks – For a crisp, refreshing side

WPRM Recipe Card

Prep Time: 20 minutes
Cook Time: 20 minutes (if cooking chicken)
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Course: Lunch, Salad, Sandwich
Cuisine: American
Calories: ~390 per serving (approximate)

Ingredients

• 2½ cups cooked chicken (diced or shredded)
• ½ cup mayonnaise
• ¼ cup Greek yogurt or sour cream
• 1 tsp Dijon mustard
• 2 stalks celery, finely chopped
• ¾ cup red grapes, halved
• ¼ cup sliced almonds, toasted
• 2 tbsp red onion, minced
• Salt and pepper, to taste
• 1 tbsp fresh parsley (optional)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Skillet for toasting almonds
• Spoon or spatula for mixing

Method

1. Prepare Chicken: Cook and cool chicken if not using pre-cooked. Dice or shred into bite-sized pieces.
2. Toast Almonds: In a dry skillet, toast almonds over medium heat until golden and fragrant, about 2–3 minutes.
3. Mix Dressing: In a large bowl, combine mayo, Greek yogurt, Dijon, salt, and pepper. Stir until smooth.
4. Combine Salad: Add chicken, celery, grapes, red onion, and toasted almonds to the dressing. Gently fold until evenly coated.
5. Chill: Refrigerate for 30 minutes before serving for best flavor.
6. Serve: Spoon onto croissants, lettuce leaves, or salad greens. Enjoy cold.

Notes

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Meal prep tip: Make the salad base without grapes and add them fresh when ready to serve.
• Adjust creaminess: Add more mayo or yogurt depending on your preference.
• Add-ins: Try fresh dill, chopped apples, or a squeeze of lemon for brightness