Panera Bread Chicken Salad Recipe
Recreate the classic Panera Bread chicken salad at home with this simple, flavorful recipe. Perfect for sandwiches, wraps, or a light lunch option!
Ingredients
- 2 cups cooked chicken breast (shredded, grilled, or baked)
- 1/2 cup celery (diced)
- 1/4 cup red onion (diced, optional)
- 1/2 cup mayonnaise (adjust for desired creaminess)
- 1 tbsp Dijon mustard (adds a hint of tanginess)
- 1 tbsp lemon juice (freshly squeezed for brightness)
- Salt and pepper (to taste, to balance and enhance flavors)
- Optional add-ons: grapes, nuts, or fresh herbs (for variety and extra flavor)
Instructions
- Prepare Chicken: Cook the chicken breast (grilled or baked), allow it to cool, and shred or dice into bite-sized pieces.
- Dice Vegetables: Chop the celery and red onion into small, uniform pieces. Slice grapes and chop nuts if using.
- Make the Dressing: Combine mayonnaise, Dijon mustard, and lemon juice in a bowl. Mix until smooth and creamy. Season with salt and pepper to taste.
- Assemble Salad: In a large bowl, combine chicken, celery, and red onion. Pour the dressing over and gently mix until evenly coated.
- Chill and Serve: Refrigerate the chicken salad for at least an hour to allow flavors to meld. Serve on bread, lettuce wraps, or alongside crackers.
Notes
- Rotisserie chicken can be used for convenience.
- Store leftovers in an airtight container in the refrigerator for up to three days.