Napa Almond Chicken Salad Recipe {Copycat Panera} (2024)

Amazing textures, perfect combination of flavor, and full of nutrition this Panera Bread Chicken Salad Recipe gives the restaurant version a run for its money. Forget the boring ham and cheese sandwich and take your lunch to the next level with this Panera copycat recipe.

Copycat Panera Bread Chicken Salad Recipe

It’s no secret I’m a big chicken salad fan. Dill Cucumber Chicken Salad, Healthy Pesto Chicken Salad, Bacon Ranch Chicken Salad, Rainbow Chicken Salad, you name it, I love it. Something about the variety of textures and flavors all marinated together is just so satisfying.

When I’m going to Panera, you best believe I’m getting the You-Pick-Two with the Green Goddess Salad alongside the Napa Chicken Salad Sandwich. So to be able to enjoy the delicious chicken salad whenever I wanted, I decided to use grocery store ingredients to recreate my own version of this recipe.

And after trying it once, I can confidently say that this copycat Panera Bread Napa Almond Chicken Salad is going to become a meal prep staple for me. Plus you get quadruple the amount for a fraction of the cost!

Whether you’re throwing it between two slices of hearty bread, scooping up with crackers, adding on top of a simple greens salad, or just enjoying with a fork, there are so many ways to enjoy this recipe all week long.

Recipe Ingredients

• Chicken - This is a great recipe to repurpose leftover chicken! You can also use rotisserie chicken or cook and shred your own chicken specifically for the salad.
• Add-ins - A good chicken salad has a variety of textures. This is achievable with diced celery, sliced almonds, and red grapes added in.
• Red Onion - optional, as it’s not in Panera’s recipe BUT it really makes it tasty! Pickled red onions would be amazing, too.
• Dressing - The homemade salad dressing is a combination of mayo, mustard, lemon, honey and some spices. I also used Greek yogurt to lighten it up a bit (Panera uses only mayo) and you can’t tell the difference. Feel free to use only mayo if desired.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Chicken salad is highly customizable. Here are just a few ways to switch up the salad ingredients:

• Play with textures. Instead of shredding chicken, try dicing into cubes!
• Fruit: Instead of grapes, use diced apple - green or red both work great!
• Nuts: Slivered almonds are used in the restaurant version, but walnuts or pecans are also a great way to bring out an even nuttier flavor.
• Dressing: I like this homemade creamy dressing, but if you’re looking for something quick greek yogurt/mayo mixed with store bought honey dijon salad dressing is an option, too.
• Add cheese! Goat cheese, gorgonzola cheese, or feta cheese I think could work to mix into the chicken salad. You could also throw a slice of your favorite deli cheese on the sandwich, instead. I suggest a white cheddar or munster.

How to Make This Recipe

1. If not already done, cook and shred the chicken. Finely dice the celery and red onion. Slice the grapes into quarters.

2. In a large mixing bowl, add all of the dressing ingredients. Mix together until well combined.

3. Add the rest of the ingredients to the mixing bowl: shredded chicken, diced celery, onions, red grapes, and sliced almonds. Fold together until everything is well coated.

4. Build the sandwiches! Add lettuce and sliced tomatoes onto one half of each sandwich and ¼ of the chicken salad recipe to the other piece of bread. Fold the sandwiches together and enjoy fresh! It’s so flavorful, you’ll love it!

Pro Tip

• Toast the almonds prior to using! If you have time, baking the almonds before using will highlight the nuttiness and flavor to this chicken salad. Simply preheat the oven to 350°F. Spread the sliced almonds on a small baking sheet and bake for 3-4 minute or until golden brown. Allow them to cool prior to using.
• Using raw chicken breasts? Here is a quick way to prep them. Preheat the oven to 400°F. Place the thinly sliced chicken breasts on a baking sheet and bake for 10-12 minutes or until internal temperature of 165°F. Use two forks to shred the chicken prior to using. Allow chicken to cool.
• I love getting a little something in EVERY bite and this comes from chopping your ingredients finely. I use a vegetable chopper to ensure that the veggies are all the same size: celery and (optional) onion. It's easy to use and creates the best texture! Each grape I sliced into 4 even pieces. You can do even smaller if you prefer/have large grapes.

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