Inspired by Panera’s famous Napa Almond Chicken Salad, this homemade version is just as delicious and so easy to make! Panera may have taken it off the menu, but you can still enjoy this favorite at home.
Okay, Panera, what’s up? You revamp your menu and decide to remove my favorite item? Based on the overwhelming response to you eliminating the Napa Almond Chicken Salad from your menu, I can see that I’m not alone in my disappointment.
Thankfully, about 5 years ago I decided I to pick apart Panera’s ingredient list, which at the time was available online. I was determined to figure out how to make my own version at home and holy-wow, did it work! This recipe has become a 5-star reader favorite and out of all of my beloved chicken salad recipes, it’s my favorite too!
It’s a perfect lunch choice, but also makes an easy soup and sandwich dinner.
Table of contents
Ingredient Notes
Modified from Panera’s ingredient list. Here’s what you’ll need to put this absolutely delicious chicken salad together.
- Chicken: This recipe is an excellent way to make use of rotisserie chicken or use your own fully cooked boneless, skinless chicken breast. Like the Panera version, I chop the chicken instead of shredding it for more texture.
- Mayonnaise: I l use a healthy fat mayo like olive oil mayo in all of my chicken salad recipes. You can easily lighten it up by substituting light (reduced fat) sour cream or nonfat plain Greek yogurt for up to half of the mayonnaise. I do this frequently! I don’t recommend eliminating the mayonnaise altogether for the best tasting result.
- Fresh produce: Diced celery and halved or quartered red grapes.
- Seasoning: The combination of dried spices adds a really nice, fresh punch of herby flavor. Dry ground mustard, onion powder, crushed rosemary, basil, fine ground sea salt, and freshly ground black pepper.
- Vinegar: Apple cider vinegar adds a tangy kick to the dressing.
- Honey: For a touch of sweetness.
- Almonds: Lightly toasted sliced almonds.
- For the sandwiches: Assemble your sandwiches on sliced sourdough bread with green leaf lettuce and sliced tomatoes. This is how they serve it at Panera but you can add or substitute any toppings you love.
How to Make Napa Almond Chicken Salad
Before you mix together the chicken salad, lightly toast the almonds to enhance their flavor and texture. Spread them out over a rimmed baking sheet and toast them in a 350 degree F oven for a few minutes. Allow them to cool while you prep the remaining ingredients.
- Add chicken, grapes, and celery to a large mixing bowl.
- In a separate small bowl combine the dressing ingredients.
- Pour the dressing over the top of the chicken mixture and toss it with a spoon until the dressing is well incorporated.
- Add the cooled almonds and mix lightly to combine.
Serving Suggestions
Sandwiches: We love this chicken salad piled on sturdy sandwich bread with sliced tomato and greens. I rotate between sliced sourdough and thick sliced whole grain bread.
Low-Carb Options: Roll it up into low-carb wraps with your toppings of choice. Or, for a light lunch, try scooping it into endive lettuce leaves. So satisfyingly crunchy!
Storage Tips
Chicken salad with a mayonnaise or dairy-based dressing should be stored in an airtight container and refrigerated promptly. For the best quality, enjoy it within 3 to 4 days.
More Chicken Salad Recipes You’ll Love
My love for chicken salad knows no bounds! I always make a couple of different versions when guests come to stay, so they can grab a sandwich or wrap anytime of day or night. It’s the perfect make-ahead meal. Here are some of my faves.
- Pesto Chicken Salad – A creamy (to die for!) pesto dressing graces this yummy version.
- Curry Chicken Salad – Dotted with sweet golden raisins and toss in an irresistible curry dressing.
- Classic Chicken Salad – Get back to the basics with this simple chicken salad.
- Avocado Chicken Salad – Avocado and crisp crumbled bacon add amazing flavor to this one!
- Cranberry Chicken Salad – Dried cranberries, almonds, and a poppy seed dressing.
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Napa Almond Chicken Salad (Panera Copycat)
Video
Ingredients
- ½ cup sliced almonds
- 3 heaping cups fully cooked chicken breast, chopped (I used rotisserie chicken)
- ½ cup halved or quartered seedless red grapes
- ⅓ cup diced celery
Dressing:
- ¾ cup mayonnaise
- 2 tablespoons fresh lemon juice, from 1 lemon
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ½ teaspoon dry ground mustard
- ½ teaspoon onion powder
- ½ teaspoon dried crushed rosemary
- ½ teaspoon fine ground sea salt, or to taste
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper, or to taste
For the Rest:
- 12 slices sourdough sandwich bread
- 2 small tomatoes, sliced
- green leaf lettuce
Instructions
- Preheat oven to 350 degrees F.
- Place the almonds on a small baking sheet and transfer to the oven for 3 to 4 minutes, or until lightly golden brown. Remove from oven and set aside to cool.
- Add chicken, grapes, and celery to a large mixing bowl.
- In a separate small bowl combine the dressing ingredients. Pour the dressing over the top of the chicken mixture and mix to incorporate the dressing throughout. Add the cooled almonds and mix lightly to combine.
- Divide the mixture between the bread and top with tomato and green leaf lettuce.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Copycat Recipes
This post was originally published on June 10, 2020. It has been updated with new text and images.
This was delicious! Not exactly like Panera’s but very close. I added a little extra grapes and celery and will be definitely making it again. This was my favorite sandwich that they had and I was so sad that they took it away. Thank you for sharing!