Panera Chicken Salad Spread Recipes

PANERA BBQ CHICKEN SALAD

Steps:

• Combine the ranch dressing, BBQ sauce, and apple cider vinegar in a small bowl. Stir well.
• Cover and refrigerate as you make the remaining parts of the salad.
• Combine the BBQ sauce and apple cider vinegar in a small bowl.
• Cover and refrigerate until needed.
• Rinse the black beans in a colander, and then transfer the beans to a medium bowl.
• Drain the corn and place it into the bowl (it is not necessary to rinse the corn).
• In a separate small bowl, combine the vinegar, vegetable oil, salt, sugar, black pepper, cumin, and chili powder. Mix well.
• Pour it over the black beans and corn. Stir to combine.
• Cover and refrigerate until you are ready to assemble the salad.
• Place the romaine lettuce in a serving bowl.
• Sprinkle about 2 to 3 tablespoons of the corn black bean salsa over the lettuce.
• Top with the grilled chicken.
• Drizzle about 1 tablespoon of apple cider vinegar BBQ sauce over the salad
• Sprinkle two tablespoons of French's Original Crispy Fried Onions on top.
• Serve with the BBQ ranch salad dressing.

PANERA CHICKEN SALAD SPREAD

Steps:

• Preheat oven to 350°F Rinse the chicken pieces in cold water and pat dry. Season with salt, pepper, and half of the oil. Arrange the chicken pieces in a single layer in a roasting pan. Roast for 20 minutes, remove from oven, and set aside to cool. Once cooled, discard the skin, pull the meat from the bone, and shred.
• In medium bowl, whisk together remaining oil, mayonnaise, cilantro, horseradish, lime juice, and paprika. Fold in the shredded chicken and season to taste.
• Serve with deli mustard, sliced red onion, and tomato on your favorite sandwich bread (sourdough is great) or halved croissants.

COPYCAT PANERA ASIAN SESAME CHICKEN SALAD RECIPE

Steps:

• In a medium sized bowl mix together all of the marinade ingredients. Pour into a gallon size bag with the chicken breasts and let marinate for 20 minutes. Make sure to turn every few minutes so all sides of the chicken breast get covered with marinade.
• Cook on the grill over medium-low heat until cooked through. Make slices in each chicken breast after grilling.

COPY PANERA CHICKEN SALAD SANDWICH (ORIGINAL)

Steps:

• Take the Chicken Breasts and place them on a cutting board. Cover with plastic wrap and pound with a mallet (or a frying pan if you don't have one) to a 1/2 inch thickness. They will cook more evenly and it will be easier to chop them into even chunks. HEAVILY season both sides of the chicken with garlic and onion powder. (You are going to boil the chicken so don't worry about it being too salty.) Put the chicken in a saucepan and cover with water. Bring it to a boil and then cover and let simmer till cooked, about 10 minutes. If it finishes cooking earlier then take it out then so it doesn't become rubbery. Take the chicken out and let cool.
• Chop the celery and the cooled chicken and set in a bowl. In another small bowl put mayo, sugar, pepper, lemon juice together and whisk until well combined. You want the sugar to disintegrate so that you're not tasting the grain.
• Mix the mayo with the chicken and celery. Take a slice of bread and place a large slice of lettuce, then tomato, then red onion. Top with the chicken salad and another slice. Serve with potato chips and pickle. (Or you're favorite soup!).
• I hope you like this recipe. I really thought it out and was RELIEVED that my hard work paid off and it tasted so close to the real thing!
• Good luck!