Napa Almond Chicken Salad (Panera Bread Copycat)

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Do you ever crave that creamy, crunchy chicken salad from Panera that’s no longer on their menu? You can now bring all that flavor you love to your kitchen with this homemade version inspired by the Panera Bread Company Recipe!

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It’s an easy recipe packed with tender chicken, crisp celery, sweet grapes, and toasted almonds mixed with a creamy dressing that is as delicious as the restaurant version. 

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 6
• Prep Level: Beginner +

Ingredient Notes

• Chicken: For convenience, use a rotisserie chicken like I do. You can also use your own cooked, boneless, skinless chicken breasts or leftover chicken.
• Mayonnaise: I use regular mayo (Dukes, it’s my favorite). For a healthier version, substitute part or all of the mayo and sour cream with Greek yogurt. Use light mayo or avocado mayonnaise for a lower-calorie option.
• Full fat sour cream: You can substitute full-fat plain Greek yogurt.
• Onion: Yellow or red onion, as well as shallots, will work in this recipe.
• Fresh produce: Diced celery, halved or quartered red grapes, depending on their size, sliced green onions (white and light green parts), and finely chopped parsley.
• Fresh lemon juice: Adds a tangy kick to the dressing. You can substitute with apple cider vinegar.
• Honey: For a touch of sweetness. Maple syrup can be used.
• Slice almonds: Lightly toasted adds a crunchy, savory flavor to the salad. You can also use toasted pecans or walnuts. Sunflower seeds for a nut-free diet.
• Fruit: Add apple chips or mandarin oranges for a tropical twist.

Step-by-Step Instructions

• Toast the almonds on a small baking sheet in a preheated oven until lightly golden brown. Remove and set aside to cool. ( I use the toaster oven for convenience.)
• Add chopped chicken, celery, red grapes, and onions to a large bowl.

• In a separate bowl, add the dressing ingredients and whisk or stir until fully combined.

• Pour the dressing over the top of the chicken mixture and fold to completely incorporate the dressing. 

• Add the cooled toasted almonds and chopped parsley. Mix lightly to combine.

See the recipe card below for complete measurements.

Laura Belle’s Tip

Chop the chicken instead of shredding it to be more like Panera’s version.

How to Serve 

• On a buttery croissant – The classic Panera-style way.
• In a sandwich or lettuce wrap – Use thick sliced whole grain bread or wrap a scoop in romaine lettuce for a hearty handheld meal.
• Salad bowls – Scoop onto a bed of fresh greens and pair with fresh fruit and crackers.
• Stuff in a pita or tortilla – Add a few slices of tomato, bell pepper, or avocado for extra flavor. 

Storing

Stored in an airtight container, it stays fresh for 3-4 days.

Make Ahead

This chicken salad tastes better after a few hours or the next day in the fridge. Just give it a good stir before serving.

More Must Try Chicken Salads

• Chicken Salad Chick’s Sassy Scotty
• Zoe’s Kitchen Chicken Salad
• Mexican Chicken Salad from Dash of Color and Spice

Continue to Content

Yield: 6 servings

Napa Almond Chicken Salad (Panera Bread Copycat)

Print

An easy recipe packed with tender chicken, crisp celery, sweet grapes, and toasted almonds mixed with a creamy dressing that is as delicious as the restaurant version. 

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• 1/2 cup sliced almonds
• 4 cups rotisserie chicken or fully cooked chicken breast, chopped
• 1/2 cup halved or quartered seedless red grapes
• 2 stalks of celery, diced (about 1/3 cup)
• 3 green onions, thinly sliced (white and light green parts)
• Dressing Ingredients:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice (juice of half a lemon)
• 1 tablespoon honey (use local, it helps with seasonal allergies)
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F.
2. Place the almonds on a small baking sheet and bake in the oven for 3 to 4 minutes, or until lightly golden brown. Remove from the oven and set aside to cool. ( I use the toaster oven for convenience.)
3. Add chopped chicken, celery, red grapes, and onions to a large mixing bowl.
4. In a separate medium bowl, add the dressing ingredients (mayo, sour cream, lemon juice, honey, onion powder, black pepper, and salt). Whisk or stir until fully combined.
5. Pour the dressing over the top of the chicken mixture and fold to completely incorporate the dressing. 
6. Add the cooled toasted almonds and chopped parsley. Mix lightly to combine.

Notes

Ingredient Variations & Swaps

Chicken – Use leftover turkey for a delicious post-holiday salad

Onion – Yellow or red onion, as well as shallots, will work in this recipe

Nuts – Toasted pecans or walnuts. Sunflower seeds for a nut-free diet

Lemon Juice – Substitute apple cider vinegar

Fruit – Apple chips or mandarin oranges for a tropical twist

Recipe Tip

Chop the chicken instead of shredding it to be more like Panera's version.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 669Total Fat: 48gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 220mgSodium: 1015mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 48g

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