This absolutely delicious chicken salad was inspired by the Napa Almond Chicken Salad at Panera. It is easy to make at home and so much like the restaurant version!
3heaping cups fully cooked chicken breastchopped (I used rotisserie chicken)
½cuphalved or quartered seedless red grapes
⅓cupdiced celery
Dressing:
¾cupmayonnaise
2tablespoonsfresh lemon juicefrom 1 lemon
1tablespoonhoney
1teaspoonapple cider vinegar
½teaspoondry ground mustard
½teaspoononion powder
½teaspoondried crushed rosemary
½teaspoonfine ground sea saltor to taste
¼teaspoondried basil
¼teaspoonfreshly ground black pepperor to taste
For the Rest:
12slicessourdough sandwich bread
2small tomatoessliced
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.
Video
Notes
To lighten this recipe up, substitute up to half of the mayonnaise with light (reduced fat) sour cream or nonfat plain Greek yogurt.