How to make PANERA'S | Napa Almond Chicken Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more affordable.

cooked chicken

🥗Healthier: poached chicken

💰Cheaper: canned chicken

Canned chicken is a convenient, budget-friendly option.

grapes

🥗Healthier: diced apples

💰Cheaper: raisins

Diced apples add crunch and sweetness at a lower cost.

Prepare all ingredients for the salad and dressing, ensuring everything is portioned out (mise-en-place).

Roast a 3.5-pound chicken at 400°F on convect roast for about 1 hour and 15 minutes, seasoning with olive oil, salt, pepper, and lemon pepper.

Check the chicken for doneness by piercing the leg; if juices run clear, remove it from the oven and let it rest before pulling the meat.

In a large bowl, combine 4 cups of roasted and pulled chicken, 1 cup of halved red grapes, 2/3 cup of diced celery, and 1 cup of toasted sliced almonds.

For the dressing, in a mixing bowl, whisk together 1 cup of Duke's mayonnaise, juice from 1 lemon, 1 tablespoon of honey, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of ground mustard powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried basil, 1/2 teaspoon of dried tarragon, and 1/2 teaspoon of kosher salt.

Add the dressing to the chicken mixture and stir until well combined, ensuring the salad has a good moisture level.

Taste and adjust seasoning if necessary, adding more dressing if desired.

Serve the salad on its own or as a sandwich using thick slices of sourdough bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens