Panera Bread Chicken Salad Recipe (Easy Copycat Version)

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I discovered the magic of this Panera Bread Chicken Salad Recipe on a particularly busy afternoon when I stopped at Panera for a quick lunch. One bite of their signature chicken salad on a croissant, and I was completely hooked.

The creamy texture, the perfectly seasoned chicken, and those little bursts of sweetness from the grapes made me realize I needed to recreate this at home. After countless attempts in my kitchen, tweaking ingredients and ratios, I finally nailed it.

This homemade version tastes exactly like the original, and I’m thrilled to share every detail with you. The best part is how simple it is to make, and you probably have most of the ingredients in your kitchen already.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes (plus cooling time)
Servings	6 servings
Difficulty Level	Easy

Panera Bread Chicken Salad Recipe – Best Copycat Ever

Table of Contents

Why You’ll Love This Panera Bread Chicken Salad Recipe

This homemade version saves you money while giving you complete control over the quality of ingredients. You can make a big batch on Sunday and have delicious lunches ready for the entire week.

The combination of tender chicken, crisp celery, sweet grapes, and crunchy pecans creates the most satisfying texture in every bite. My family actually prefers this homemade version to the restaurant’s because I can adjust the seasoning to our exact preferences.

This salad is incredibly versatile and works beautifully in so many different ways:

Perfect for meal prep lunches throughout the week
Makes an elegant dish for brunch gatherings or baby showers
Great for picnics and potlucks since it travels well
Can be made ahead without losing any flavor or texture
Uses simple, wholesome ingredients you can feel good about
Takes less time than driving to Panera and waiting in line

Another favorite of mine is this Fancy Nancy Chicken Salad, which has a similar creamy texture but with its own unique twist.

Ingredients

This recipe calls for simple ingredients that work together to create that signature Panera flavor profile. I’ve learned that using high-quality chicken breasts makes a noticeable difference in the final result.

2 pounds boneless, skinless chicken breasts (about 4 medium breasts or 900g)
1 cup mayonnaise (240ml) – I prefer Duke’s or Hellmann’s
1/2 cup sour cream (120ml) – full-fat works best
1 tablespoon Dijon mustard (15ml)
1 tablespoon honey (15ml) – or pure maple syrup
2 teaspoons fresh lemon juice (10ml)
1 teaspoon garlic powder (5g)
1 teaspoon onion powder (5g)
1/2 teaspoon salt (2.5g) – or to taste
1/2 teaspoon black pepper (2.5g) – freshly ground
2 cups red grapes (300g) – halved
1 cup celery (150g) – finely diced, about 3 stalks
3/4 cup pecans (90g) – roughly chopped and toasted
2 tablespoons fresh dill (8g) – finely chopped (optional but recommended)

You might also enjoy trying the Willow Tree Chicken Salad for another delicious variation.

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly and efficiently. I’ve made this chicken salad with various equipment setups, and these items really make the process easier.

Large pot with lid – for poaching the chicken
Sharp chef’s knife – for dicing chicken and vegetables
Cutting board – preferably two, one for chicken and one for vegetables
Large mixing bowl – at least 3-quart capacity (3L)
Whisk – for combining the dressing
Measuring cups and spoons – for accurate measurements
Wooden spoon or spatula – for mixing everything together
Airtight storage container – for storing leftovers
Meat thermometer – optional but helpful for perfectly cooked chicken
Small skillet – for toasting pecans

Recommended Products for This Recipe

After making this recipe dozens of times, I’ve found that certain products really elevate the final result and make the cooking process smoother. These are my personal recommendations that I use in my own kitchen.

1. Organic Free-Range Chicken Breasts

The quality of your chicken makes the biggest difference in this recipe. I always choose organic, free-range chicken breasts because they’re more tender and have better flavor than conventional options. The texture of the final chicken salad is noticeably better with high-quality poultry.

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2. Duke’s Mayonnaise

I’ve tried this recipe with at least a dozen different mayonnaise brands, and Duke’s consistently produces the best results. It has a richer, tangier flavor than other brands and the perfect creamy consistency. Once you try Duke’s in your chicken salad, you won’t want to go back to anything else.

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3. Raw Pecan Halves

Toasting your own pecans from raw halves makes such a difference compared to pre-toasted nuts. They stay crunchier in the salad and have a much fresher, more pronounced nutty flavor. Buy them in bulk and keep them in the freezer so you always have some on hand.

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4. Premium Glass Food Storage Containers

Investing in quality storage containers is essential for meal prep. These glass containers keep the chicken salad fresh for up to 5 days without absorbing any odors or flavors. They’re also microwave-safe if you want to warm your chicken for hot sandwiches, and they’re much safer than plastic.

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Panera Bread Chicken Salad Recipe – Easy Summer Meal

Step-by-Step Instructions: How to Make Panera Bread Chicken Salad

Follow these detailed instructions carefully for the best results. I’ve included all the little tricks I’ve learned to make this process foolproof.

1. Poach the Chicken Breasts

Fill a large pot with enough water to completely cover the chicken breasts by about 2 inches (5cm)
Add 1 teaspoon of salt and a few peppercorns to the water for extra flavor
Bring the water to a rolling boil over high heat
Once boiling, carefully add the chicken breasts to the pot using tongs
Immediately reduce the heat to medium-low so the water is barely simmering, not boiling vigorously
Cover the pot with a lid and let the chicken poach for 15-20 minutes, depending on thickness
Check for doneness by inserting a meat thermometer into the thickest part of the breast, it should read 165°F (74°C)
If you don’t have a thermometer, cut into the thickest part to ensure there’s no pink remaining
Once cooked, remove the chicken from the pot and place it on a clean cutting board
Let the chicken rest for 10 minutes to allow the juices to redistribute throughout the meat

Read Also: Chicken and Egg Salad

2. Toast the Pecans

While the chicken is cooling, place a small dry skillet over medium heat
Add the chopped pecans to the skillet in a single layer
Toast the pecans for 3-5 minutes, stirring frequently to prevent burning
Watch them carefully as they can go from perfectly toasted to burnt very quickly
You’ll know they’re ready when they become fragrant and turn a shade darker
Immediately transfer the toasted pecans to a plate to stop the cooking process
Let them cool completely before adding to the salad, otherwise they’ll make it warm

3. Prepare the Dressing

In a large mixing bowl, combine the mayonnaise and sour cream with a whisk
Add the Dijon mustard, honey, and fresh lemon juice to the bowl
Whisk everything together until the mixture is completely smooth and well combined
Add the garlic powder, onion powder, salt, and black pepper to the dressing
Whisk again until all the seasonings are evenly distributed throughout
Taste the dressing and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your preference
This is your chance to customize the flavor, so don’t be afraid to make adjustments

4. Dice the Chicken

Once the chicken has cooled enough to handle, use a sharp chef’s knife to cut it into bite-sized pieces
I prefer cubes that are about 1/2 inch (1.3cm) in size, but you can make them larger or smaller based on your preference
Try to keep the pieces relatively uniform in size so every bite has a good chicken-to-dressing ratio
Some people prefer shredding the chicken instead of dicing it, which also works beautifully
If you shred the chicken, use two forks to pull the meat apart into thin strands

For another delicious chicken recipe, try this Mexican Chicken Salad.

5. Prepare the Add-Ins

Wash and dry the red grapes thoroughly, then cut each grape in half lengthwise
I learned the hard way that whole grapes make the salad difficult to eat, so halving them is essential
Wash the celery stalks and remove any tough strings by peeling them with a vegetable peeler
Dice the celery into very small pieces, about 1/4 inch (0.6cm), so they distribute evenly throughout
If you’re using fresh dill, wash it, pat it dry, and finely chop the fronds, discarding the thick stems
Have all your prepared ingredients ready before you start combining everything

6. Combine Everything Together

Add the diced chicken to the bowl with the prepared dressing
Use a large wooden spoon or rubber spatula to gently fold the chicken into the dressing until every piece is coated
Add the halved grapes, diced celery, and toasted pecans to the bowl
If you’re using fresh dill, add it now as well
Gently fold all the ingredients together until everything is evenly distributed
Be careful not to over-mix, which can break down the chicken and make the salad mushy
The goal is to have a uniform coating of dressing on everything without smashing the grapes

7. Chill and Serve

Cover the bowl tightly with plastic wrap or transfer the chicken salad to an airtight container
Refrigerate the chicken salad for at least 1 hour before serving to allow the flavors to meld together
I’ve found that it actually tastes even better after 4-6 hours of chilling time
Before serving, give the salad a quick stir as the dressing may settle to the bottom
Taste and adjust the seasoning one final time, adding a pinch of salt or a squeeze of lemon if needed
Serve the chicken salad chilled on your choice of bread, crackers, or lettuce leaves

Panera Bread Chicken Salad Recipe – Family Favorite

Tips for The Best Panera Bread Chicken Salad

These expert tips will help you achieve professional-quality results every single time. I learned most of these through trial and error, so you don’t have to.

Don’t overcook the chicken: Overcooked chicken becomes dry and rubbery, ruining the texture of your salad. Poaching at a gentle simmer keeps it incredibly tender and juicy.
Let everything cool completely: Adding warm chicken or warm pecans will make your mayonnaise-based dressing separate and become oily. Patience pays off here.
Use full-fat dairy: I tried making this with low-fat sour cream once to save calories, and it was a disaster. The full-fat version gives you that rich, creamy texture that makes this salad special.
Don’t skip the lemon juice: The acidity brightens all the flavors and prevents the salad from tasting too heavy or rich. It’s a small ingredient that makes a big impact.
Toast your own pecans: Pre-toasted nuts from the store are never as fresh or crunchy. Taking five minutes to toast them yourself is absolutely worth it.
Prep your celery properly: Remove those fibrous strings from the celery before dicing. Otherwise, you’ll have unpleasant stringy bits in your salad.
Use a mix of white and dark meat: If you prefer a more budget-friendly option, using chicken thighs along with breasts adds extra flavor and moisture.
Adjust the consistency: If your salad seems too thick after chilling, stir in a tablespoon of milk or chicken broth to loosen it up.
Season generously: Remember that cold food needs more seasoning than warm food. Taste it cold and adjust accordingly.
Make it ahead: This salad actually improves after a day in the refrigerator as the flavors develop and meld together.

Serving Suggestions

This versatile chicken salad works beautifully in countless ways, making it perfect for any meal or occasion. I’ve served it at casual family lunches and fancy brunch parties, and it’s always a hit.

The classic presentation is on a buttery croissant, just like Panera serves it, with crisp lettuce and a slice of tomato. I also love piling it onto toasted sourdough bread with some arugula for a more substantial sandwich.

Here are my favorite ways to enjoy this chicken salad:

Serve it in butter lettuce cups for a light, low-carb option that’s perfect for lunch
Spread it on Homemade Biscuits for a Southern-style brunch
Pile it onto crackers as an elegant appetizer at parties
Stuff it into hollowed-out tomatoes for a beautiful presentation
Serve it alongside Broccoli Salad and fresh fruit for a complete lunch spread
Use it as a topping for mixed greens with extra grapes and pecans
Wrap it in large flour tortillas with spinach leaves for an easy lunch wrap
Serve it on crostini for a sophisticated party appetizer

Variations of Panera Bread Chicken Salad

One of the best things about this recipe is how easily you can customize it to suit your taste preferences or dietary needs. I’ve experimented with dozens of variations over the years.

Apple Pecan Chicken Salad: Swap the grapes for diced Honeycrisp apples, which add a tart crunch that’s absolutely delicious, especially in fall.
Cranberry Walnut Version: Replace grapes with dried cranberries and pecans with walnuts for a holiday-inspired twist that my guests always request.
Curry Chicken Salad: Add 1-2 teaspoons of curry powder to the dressing and use golden raisins instead of grapes for an Indian-inspired flavor profile.
Greek-Style Variation: Use Greek yogurt instead of sour cream, add diced cucumber and kalamata olives, and finish with crumbled feta cheese.
Spicy Southwestern: Mix in diced jalapeños, cilantro instead of dill, and add a squeeze of lime juice plus a pinch of cumin.
Tropical Version: Add diced pineapple and mango instead of grapes, use macadamia nuts instead of pecans, and include shredded coconut.
Herb Lover’s Variation: Add fresh tarragon, basil, and chives along with the dill for an incredibly aromatic and flavorful salad.
Lighter Version: Replace half the mayonnaise with non-fat Greek yogurt to cut calories while maintaining creaminess.
Crunch Factor: Add diced water chestnuts or jicama for extra crunch without changing the flavor profile.
Protein Boost: Mix in halved hard-boiled eggs for added protein and a richer texture.

Storage and Reheating

Proper storage is crucial for maintaining the quality and safety of your chicken salad. I’ve learned these storage methods ensure maximum freshness.

Refrigerator Storage: Store the chicken salad in an airtight container in the refrigerator for up to 5 days. After that, the quality starts to decline as the vegetables release moisture.
Meal Prep Strategy: I portion the chicken salad into individual containers on Sunday for grab-and-go lunches throughout the week.
Prevent Sogginess: If you’re making sandwiches ahead, pack the chicken salad separately and assemble just before eating to prevent soggy bread.
Keep It Cold: When packing for lunch, include an ice pack in your lunch bag to keep the chicken salad at a safe temperature.
Freezing Not Recommended: I don’t recommend freezing this salad as mayonnaise-based dressings separate and become watery when thawed, and the vegetables turn mushy.
Refresh Before Serving: If the salad seems a bit dry after a day or two, stir in a tablespoon of mayonnaise or sour cream to freshen it up.
Check for Freshness: Always smell and visually inspect the salad before eating. If it smells off or you see any mold, discard it immediately.
Temperature Matters: Never leave chicken salad at room temperature for more than 2 hours, or 1 hour if it’s warmer than 90°F (32°C) outside.

Another delicious meal prep option is Chicken Salad Without Celery.

Nutritional Facts

This nutritional information is based on one serving (approximately 1 cup or 240ml) of chicken salad, calculated for the complete recipe divided into 6 servings.

Calories: 485
Total Fat: 36g
Saturated Fat: 7g
Cholesterol: 105mg
Sodium: 420mg
Total Carbohydrates: 14g
Dietary Fiber: 2g
Sugars: 10g
Protein: 28g
Vitamin A: 8% DV
Vitamin C: 15% DV
Calcium: 6% DV
Iron: 8% DV

Keep in mind that these values will vary depending on the specific brands you use and any modifications you make to the recipe.

Health Benefits of Key Ingredients

This chicken salad isn’t just delicious, it also provides several important nutritional benefits. I love knowing that I’m feeding my family something that tastes amazing and nourishes their bodies.

The chicken breast provides high-quality lean protein that supports muscle maintenance and keeps you feeling full for hours. Red grapes contain powerful antioxidants called polyphenols, particularly resveratrol, which supports heart health and may have anti-inflammatory properties.

Here’s what makes this recipe nutritious:

Pecans provide healthy fats: They’re rich in monounsaturated fats that support heart health and help your body absorb fat-soluble vitamins.
Celery adds fiber and hydration: It’s low in calories but high in water content and provides vitamin K for bone health.
Lemon juice boosts vitamin C: This important antioxidant supports immune function and helps your body absorb iron from other foods.
Greek yogurt option adds probiotics: If you substitute some mayo with Greek yogurt, you get beneficial bacteria for gut health.
Garlic powder contains allicin: This compound has been studied for its potential to support cardiovascular health and immune function.
Dill provides antioxidants: Fresh dill contains flavonoids and other compounds that may have anti-inflammatory effects.

FAQs About Panera Bread Chicken Salad

1. Can I use rotisserie chicken instead of poaching my own?

Absolutely, rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Remove the skin and shred or dice about 4 cups of meat to equal 2 pounds of raw chicken.

Just be aware that rotisserie chicken is already seasoned, so you may want to reduce the salt in the dressing slightly. I often use rotisserie chicken when I’m short on time, and the results are delicious.

2. Why does my chicken salad turn watery after a day in the fridge?

This usually happens when the chicken isn’t completely cooled before mixing with the dressing, or when the vegetables release moisture over time. To prevent this, make sure everything is cold before combining, and consider adding the grapes just before serving if you’re making it more than a day ahead.

You can also drain any excess liquid that accumulates at the bottom of the container before serving. Another trick is to pat the cooked chicken dry with paper towels before dicing it.

3. Can I make this chicken salad dairy-free?

Yes, you can easily make this dairy-free by using vegan mayonnaise and replacing the sour cream with dairy-free yogurt or additional vegan mayo. The flavor will be slightly different but still delicious.

I’ve had success using cashew cream in place of sour cream for a rich, creamy result. Just blend raw cashews with water until smooth.

4. How can I reduce the calories in this recipe?

The easiest way to lighten this up is to replace half the mayonnaise with non-fat Greek yogurt, which cuts the calories significantly while maintaining creaminess. You can also reduce the pecans to 1/2 cup instead of 3/4 cup, or use grilled chicken instead of poached chicken with the skin removed.

Using light mayonnaise is another option, though I find it doesn’t taste quite as rich. These swaps can reduce the calories per serving from 485 to around 320 without dramatically changing the taste.

5. What’s the best bread for serving this chicken salad?

My personal favorite is a buttery croissant, which is how Panera serves it, because the flaky layers complement the creamy salad perfectly. However, toasted sourdough, whole grain bread, or even a bagel all work wonderfully.

For a low-carb option, I love serving it in butter lettuce cups or on cucumber rounds. If you’re making sandwiches for a crowd, Hawaiian rolls are always a hit because their slight sweetness pairs beautifully with the savory chicken salad.

Final Thoughts

This Panera Bread Chicken Salad Recipe has become such a staple in my kitchen that I make it almost weekly. The combination of creamy dressing, tender chicken, crunchy celery, sweet grapes, and toasted pecans creates the most satisfying lunch or light dinner.

I love that I can customize it based on what I have on hand or what my family is in the mood for. My kids actually get excited when they see this in their lunchboxes, which is saying something.

Give this recipe a try and see why it’s become such a favorite in my home. I’d love to hear how yours turns out, so please leave a comment below and let me know if you made any creative variations!

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Panera Bread Chicken Salad Recipe

Why You’ll Love This Panera Bread Chicken Salad Recipe

Ingredients

Kitchen Equipment Needed