Panera Copycat Napa Almond Chicken Salad (Without Celery)
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!
Prep Time10 minutes mins
Cook Time15 minutes mins
Cooling Time30 minutes mins
Total Time55 minutes mins
Course: Main Dish
Cuisine: American
Keyword: Chicken salad with grapes and almonds, Croissant chicken salad sandwiches, Fruit and nut chicken salad, napa almond chicken salad, panera napa almond chicken salad
Servings: 4 Servings
Calories: 676kcal
Homemade Seasoned Chicken
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
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
- 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.
Calories: 676kcal | Carbohydrates: 39g | Protein: 34g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 967mg | Potassium: 590mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1253IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 2mg