Napa Almond Chicken Salad (Panera Copycat Recipe)

This copycat Panera chicken salad recipe is packed with juicy chunks of tender chicken, crisp celery, sweet red grapes, and slivered almonds for the perfect crunch. Everything is tossed in a creamy, tangy mayo-based dressing that tastes just like Panera’s—only fresher when made at home. Pile it high on thick slices of toasted sourdough or your favorite bread for a hearty Panera-style chicken salad sandwich that’s filling, flavorful, and even better than the one from the café.

Why I Love This Copycat Panera Chicken Salad Sandwich Recipe

This copycat Panera chicken salad sandwich is even better than the restaurant version! I love whipping it up at home using leftover chicken for a quick lunch that is so filling and delicious. You can eat it in so many different ways! It's perfect on its own, in lettuce wraps, or, my favorite, sandwiched between two slices of crunchy sourdough bread.

This is the perfect make-ahead meal, too! You can make a large batch of the chicken salad and keep it in the fridge until you're ready to eat! The best part is that the longer it sits in the fridge, the better the flavor. The savory mayo dressing encompasses every inch of the ingredients in rich, flavorful goodness. I can't wait for you to try it!

Ingredients

For the chicken salad sandwich:

• Almonds- sliced almonds add a texture element as well as a nutty flavor.
• Chicken bread- fully cooked. You can use leftover chicken or a store-bought rotisserie chicken.
• Red grapes- seedless, halved or quartered. Grapes are the perfect way to bring brightness.
• Celery- diced celery is a welcome crunch in this chicken salad.
• Bread- toasted. I prefer sourdough, but any bread will work.
• Tomato- sliced, just enough to top the sandwich.
• Lettuce- romaine, or mixed lettuce, to top your sandwich.

For the dressing:

• Mayonnaise- creamy and rich, this is the base of the dressing. I love using full-fat mayonnaise.
• Lemon juice- adds acidity and brightness.
• Honey- adds a natural sweetness to the dressing. Try a local honey if you can!
• Vinegar- apple cider vinegar is a winner! You can also use red wine vinegar if that's all you have.
• Mustard- dry, ground mustard adds a big, bold flavor punch.
• Spices- onion powder, sea salt, black pepper.
• Herbs- rosemary, basil. Herbs add deep, earthy flavors.

How To Make Napa Almond Chicken Salad Sandwiches

Step 1: Toast The Almonds

Place the almonds on a small sheet pan and cook in the oven at 400°F until they're lightly golden brown. Set them aside to cool.

Step 2: Mix

Add the cooked chicken, quartered grapes, and diced celery to a large mixing bowl. Stir them to combine. In a separate small bowl, add all of the dressing ingredients and stir them until they're well combined.

Step 3: Combine

Pour the dressing over the top of the chicken mixture and mix to incorporate the dressing throughout. Everything should be well covered in the dressing. To the bowl of chicken salad, add the cooled almonds and mix lightly to combine everything.

Step 4: Serve

Divide the chicken salad mixture between two pieces of toasted sourdough bread and top with tomato slices and green leaf lettuce. Enjoy!

Expert Tips

• Use leftover or rotisserie chicken. I love making this salad with leftover chicken, but a store-bought rotisserie chicken is a great shortcut. You can also poach or bake chicken breasts ahead of time, then cool and chop them for the salad. Using pre-cooked chicken makes this copycat Panera chicken salad a true 10-minute recipe.
• Adjust the dressing to your taste. The mayo-based dressing is the key to Panera’s flavor. I like mine with a tangy kick, so I add plenty of apple cider vinegar or white wine vinegar. Taste as you go and adjust the seasoning to get the balance of creamy and tangy just right.
• Make it ahead. Like many salads, this Napa almond chicken salad tastes even better after it sits in the fridge. The flavors meld together overnight, making it perfect for meal prep. Store it in an airtight container and enjoy it for quick lunches throughout the week.
• Switch up how you serve it. The classic way is as a Panera chicken salad sandwich on toasted bread or a croissant, but I also love serving it in lettuce wraps for a lighter, low-carb meal. It’s also delicious scooped over a bed of mixed greens for a hearty salad bowl.
• Don’t skip the almonds and grapes. The crunch from sliced almonds and the sweetness of grapes are what set this salad apart. They give it that signature Panera texture and flavor contrast, so be generous with both.

How To Store Napa Almond Chicken Salad

This chicken salad is best stored in the fridge in an airtight container. It will keep well for up to 4 days this way! When you're ready to eat, just toast up some bread and assemble your sandwiches.

If you want to keep it for longer, transfer the chicken salad to a freezer-safe bag and store it in the freezer for up to 3 months. 

Napa Almond Chicken Salad Recipe FAQS

What do I do if my chicken salad is too dry?

You can always adjust the amount of dressing you use in this recipe! You can totally add more or take some away as needed.

What can I use in place of grapes?

I love using dried cranberries, or raisins in chicken salad recipes. They still add a brightness of flavor to the chicken salad and a different texture.

Should I serve this chicken salad warm or cold?

Chicken salad is best served chilled! I like to refrigerate it for at least an hour after making it for the best flavor.

More Chicken Recipes To Try Next

• Panera chipotle chicken avocado melt
• Chicken Al Pastor
• Crustless Chicken Pot Pie
• Chicken Eggplant Parm
• Chicken Cobbler