Copycat Panera Chicken Salad Recipe is one of my favorite light lunches. Made with juicy chicken, plump grapes, and crunchy toasted almonds. It's seriously quick and easy to make and a great way to repurpose leftover chicken!
Add mayonnaise, sour cream, lemon juice, honey, apple cider vinegar, basil , rosemary, salt and pepper to the bowl and mix until well combined.
Add the chicken, celery, grapes and almonds. Mix until well combined and fully coated. Serve immediately or refrigerate until serving.
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Notes
If you want to make the chicken for this salad: Cook in a preheated oven at 400 degrees for 25 minutes or until they reach 160 degrees F. Allow the chicken to cool and chop it.
In a hurry? No problem, swap the chicken breasts for your favorite rotisserie chicken. It will save you a step and is a great option when you are in a time crunch.
Play with the flavors. This Panera chicken salad recipe is forgiving, so you can easily adjust the ingredients. Fresh herbs, cranberries, and diced apples are just a few ideas to consider.
Swap the almonds. Not a fan of almonds? That's fine! Simply swap them for walnuts or pecans. Or leave the nuts out altogether.
Prep ahead: Cook and chop the chicken, dice celery and halve grapes.
Leftovers and Storage: This will last up to 4 days covered in the fridge.