This might just be my favorite chicken salad recipe! It takes just 30 minutes to toss together, it’s loaded with flavor… and it’s honestly so much better than the Panera version! With that being said, the napa almond chicken salad is my go-to order when I do go to Panera. But now that I’ve mastered this quick and easy recipe at home, I struggle to overpay for something that’s just not as good. It’s also great for making ahead of time which really helps with my busy schedule!
What’s in napa almond chicken salad?
Calling all Panera lovers! This copycat recipe features a handful of simple, bold ingredients like:
Chicken: Chicken breasts are preferred, but boneless/skinless chicken thighs will also get the job done if that’s what you have. Note that the texture will be different. Mayonnaise: I prefer using mayonnaise with the full fat content so the dressing is nice and thick! Low-fat mayo also works. Almonds: Make sure you’re using slivered almonds for the best texture.
Variations To Try
This Panera copycat recipe is so delicious as it is, but you can easily make it your own! Try swapping some of the mayo for Greek yogurt or adding in other nuts like walnuts instead of almonds.
How to Store
Once you’ve made the chicken salad, transfer it to an airtight container or cover the bowl with plastic wrap. It will keep well in the fridge for 3 to 4 days. Just give it a little stir before using. I love making it ahead of time so I can enjoy a quick lunch the next day!
Notes and Tips
This of course is a great filling for sandwiches, baguettes, wraps and pita, perfect for a quick and easy lunch. It’s also great served in lettuce wraps or as a topping for simple green salads. Trust me – there’s no bad way to enjoy a chicken salad this good! To save time, you can use store-bought rotisserie chicken or any leftover chicken you may have on hand. Because the dressing contains mayo, don’t let the almond chicken salad sit out for more than 2 hours.
How to Make Napa Almond Chicken Salad Step by Step
Season the chicken: Combine 1/2 tsp salt, 1/2 tsp lemon pepper, 1/2 tsp onion powder and 1/4 tsp garlic powder. Rub this mixture and 1 tbsp olive oil evenly on all chicken breasts (1 1/2 lbs total). Cook and chop the chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Sauté the chicken breasts for 5-6 minutes on each side or until fully cooked and golden brown. Let cool, then chop into small chunks. Make the dressing: Whisk together 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried rosemary. Toss the salad: Add the chopped chicken, 1 cup diced celery, 1 cup sliced seedless grapes and 1/2 cup sliced almonds to the dressing. Toss to combine. Assemble the sandwiches: Spread an even amount of chicken salad on 4 slices of bread. Top with tomato slices, lettuce, and another slice of bread. Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
