Panera Bread Chicken Salad Recipe
This Panera Bread Chicken Salad recipe is delightfully easy and irresistibly delicious, perfect for a quick lunch, picnic, or light dinner. Made with tender chicken, crunchy celery, sweet grapes, and a creamy dressing, it's a family favorite that tastes just like the restaurant version, if not better! Enjoy it on sandwiches, crackers, or lettuce wraps for a versatile and satisfying meal.
Equipment
- 1 Large Mixing Bowl For mixing ingredients
- 1 Measuring Cups and Spoons For accurate measurements
- 1 Cutting Board For chopping vegetables and fruits
- 1 Knife For dicing and chopping
- 1 Spoon or Spatula For mixing and serving
Ingredients
Chicken Salad
- 2 cups Cooked Chicken Breast shredded or diced
- 1/2 cup Mayonnaise
- 1/4 cup Celery finely diced
- 1/4 cup Red Grapes halved or quartered
- 2 tablespoons Chopped Walnuts or Pecans toasted (optional)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice fresh
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper freshly ground
- Pinch Paprika for garnish (optional)
Instructions
- If you're starting with raw chicken, cook it until fully done. Poaching or baking are great methods for keeping it moist. Once cooked, let it cool slightly and then shred or dice it into bite-sized pieces. Safety Tip: Always ensure chicken is cooked to an internal temperature of 165°F (74°C).
- In your large mixing bowl, add the shredded chicken, mayonnaise, diced celery, halved grapes, and toasted walnuts (if using).
- Stir in the Dijon mustard and fresh lemon juice. These ingredients really brighten up the salad and give it that signature tangy flavor.
- Season with salt and freshly ground black pepper. Start with the recommended amounts and then taste and adjust to your liking. Remember, you can always add more, but you can't take it away!
- Gently fold all the ingredients together until everything is just combined and evenly coated in the mayonnaise mixture. Be careful not to overmix, as this can make the chicken salad watery.
- For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve on your favorite bread, crackers, or lettuce wraps.
Notes
For extra flavor, toast the walnuts or pecans before adding them to the salad. You can also add a pinch of dried dill or tarragon for an herby twist.