This Napa Almond Chicken Salad is a Panera copycat recipe, with some added jazz! Packed with big chunks of chicken, a creamy and tangy dressing, and the perfect hint of sweetness from grapes and almonds, this chicken salad is anything but boring. This napa almond chicken salad is going to be a favorite with your entire family!
Why You'll Love This Recipe
- A delicious spin: Panera's version of this chicken salad recipe is a delicious base recipe. This copycat version incorporates the best of Panera's recipe, with a few more bright elements to keep things fresh. If you are not a fan of celery in chicken salad, the good news is that this version leaves it out!
- Full of texture: Instead of finely shredded chicken like the restaurant version, our own version of this recipe uses nice chunks of chicken instead. This adds some body and texture to this delicious chicken salad, along with the almonds and red grapes.
- Perfect make-ahead recipe: This chicken salad recipe becomes more flavorful as it sits in the dressing, making it a great way to prepare lunch for the week, ahead of time. Round out this recipe with any one of these delicious sides dishes that are perfect for chicken salad!
Ingredient Notes
- Chicken breast: Chicken breasts are the best option for chicken salad. White meat has a firmer, leaner texture when cooked which stands up well to the creamy dressing. Chicken breast is also the base for this Southern Chicken Salad, making it super versatile. You can use pre-cooked rotisserie chicken, leftover chicken, or grill fresh chicken using my all-purpose chicken seasoning.
- Whole grain mustard: Whole grain mustard is distinct from other mustard types, as you get pops of texture from the mustard seeds. Grainy mustard also has more vinegar and acid, which is one of the main ingredients in Panera's recipe.
- Green onion: This recipe uses both the greens and whites of the green onion.
- Sliced almonds: You can purchase roasted sliced almonds pre-packaged at the grocery store. These are usually in the produce section, or near the salad toppers.
- Brioche bread: Brioche is known for its buttery texture and flavor. Panera serves its chicken salad on sourdough bread, which is also a delicious sturdy option.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Mayonnaise: Substitute Greek yogurt, or a mixture of mayonnaise and Greek yogurt for a lighter twist. If you like the tang but not the flavor of yogurt, sour cream is a great addition to this dressing.
- Seasoned salt: Plain kosher salt mixed with some garlic powder and onion powder will give you the same taste elements as seasoned salt.
- Brioche: Any type of bread will work for these sandwiches, including the traditional sourdough that Panera bread uses.
Variations
- Cranberry & walnut: Instead of grapes and almonds, add dried cranberries and walnuts to the mix - similar to a classic Waldorf Salad Recipe.
- Dill pickle: With the fresh dill in this recipe, add chopped dill pickles for a dill pickle-inspired chicken salad.
- Curried: Mix in a pinch of curry powder, and ditch the dill for a spicy, curry punch.
- Chimichurri: Use homemade chimichurri aioli instead of regular mayo, for a more herby and punchy twist to this chicken salad!
- Extra tang: If you like your dressing on the tangier side, add a squeeze of lemon juice, or a splash of apple cider vinegar to the dressing mixture.
- Extra crunch: If you enjoy the crunch in chicken salad, you can add the traditional diced celery that the restaurant version uses. Finely diced red onion is also a great crunchy element with a little bit of zest.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Prepare the chicken: Make a batch of seasoned chicken breast and allow it to cool down. If you are using a rotisserie chicken, remove the meat from the bones and remove the skin. Dice the chicken into bite-sized pieces.
Chop the add-ins: Halve or quarter the grapes depending on their size, and finely chop the scallions and dill.
Add the dressing ingredients to a medium bowl, and whisk together until combined.
Toss in the rest of the ingredients, except the grapes and sliced almonds. Mix the chicken in until the chicken is fully coated in the dressing. [photo 1]
Refrigerate the chicken salad mixture for at least 30 minutes before serving.
When you are ready to serve, add the sliced grapes and almonds, and gently toss in with the chicken mixture. Try to keep the almonds intact while combining them to keep the texture. [photo 2]
Expert Tips
Make ahead if possible: This chicken salad gets better as it sits. Whenever you can, I recommend letting this chicken salad meld in the fridge to round out all of the flavors. I recommend this for all mayonnaise-based salad recipes, including my classic egg salad recipe.
Hold the add-ins: To keep the texture crisp and fresh, hold the almonds and grapes until you are ready to serve. The almonds will soften as they sit in the dressing, and the grapes will lose their snap.
If using homemade chicken: Season with salt at the end if you are using homemade grilled chicken or any leftover chicken breasts that are pre-seasoned. This helps avoid an overly salty chicken salad.
Make Ahead & Storage
You can prep a batch of this recipe at the beginning of the week, and store it in an airtight container in the fridge for up to 3 days.
If you are pre-making this chicken salad, I recommend adding almonds and grapes to your individual serving as you are going to eat it.
Avoid making the sandwiches in advance, otherwise the bread will get soggy.
Serving Suggestions
Different breads: One of my favorite things about chicken salad, especially this Panera bread copycat recipe, is that you can use different types of breads. From brioche to sourdough, to croissants or bagels, it will still be delicious.
Low carb: Serve in lettuce wraps, or even over your favorite simple green salads.
Side dishes: These sandwiches go perfectly with homemade air fryer potato wedges, or air fryer hasselback potatoes.
Soups: One of everyone's favorite light lunches is a soup and salad combo. Serve this easy recipe with creamy tomato feta soup, marinara soup, or even a Panera classic - broccoli cheddar soup!
Recipe FAQs
It is not recommended to freeze chicken salad, as the dressing is mayonnaise-based. The mayonnaise texture will change when thawed, and the chicken salad may become extra watery.
You can use whichever cut of chicken you have on hand or prefer. Keep in mind that dark meat is usually fattier and may cause the chicken salad to be overly rich. White meat is also a little bit meatier which stands up to the tangy dressing.
More Copycat Recipes
Panera Copycat Napa Almond Chicken Salad (Without Celery)
Equipment
Ingredients
Homemade Seasoned Chicken
- 2 Chicken breasts - boneless, skinless
- 2 tablespoon All purpose chicken seasoning
Chicken Salad Dressing
- ½ cup Mayonnaise
- ½ cup Fresh dill - finely chopped
- ½ cup Scallions - finely chopped
- 1 tablespoon Grainy mustard
- ½ teaspoon Seasoned salt
- ½ teaspoon Old bay
- ½ teaspoon Black pepper
Add-Ins
- ¼ cup Sliced almonds
- ½ cup Red grapes - quartered
- 8 slices Brioche bread
- Romaine lettuce - to serve
Instructions
- If using homemade chicken, season chicken breasts with all-purpose seasoning. Spray generously with avocado oil spray, and air fry at 390°F for 10-15 minutes until the chicken has reached 165°F internally. Let the chicken rest and cool to room temperature, and dice into bite-sized pieces.2 Chicken breasts, 2 tablespoon All purpose chicken seasoning
- Add the dressing ingredients to a medium bowl, and whisk together until combined.½ cup Mayonnaise, ½ cup Fresh dill, ½ cup Scallions, 1 tablespoon Grainy mustard, ½ teaspoon Seasoned salt, ½ teaspoon Old bay, ½ teaspoon Black pepper
- Toss in the rest of the ingredients, except the grapes and sliced almonds. Mix the chicken in until the chicken is fully coated in the dressing.
- Refrigerate the chicken salad mixture for at least 30 minutes before serving.
- When you are ready to serve, add the sliced grapes and almonds, and gently toss in with the chicken mixture. Try to keep the almonds intact while combining them to keep the texture.¼ cup Sliced almonds, ½ cup Red grapes
- Assemble the sandwiches on brioche bread with a leaf of romaine lettuce, or your serving method of choice.8 slices Brioche bread, Romaine lettuce
✱Recipe Notes
- Make ahead if possible: This chicken salad gets better as it sits. Whenever you can, I recommend letting this chicken salad meld in the fridge to round out all of the flavors. I recommend this for all mayonnaise-based salad recipes, including my classic egg salad recipe.
- Hold the add-ins: To keep the texture crisp and fresh, hold the almonds and grapes until you are ready to serve. The almonds will soften as they sit in the dressing, and the grapes will lose their snap.
- If using homemade chicken: Season with salt at the end if you are using homemade grilled chicken or any leftover chicken breasts that are pre-seasoned. This helps avoid an overly salty chicken salad.
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