Napa Almond Chicken Salad
A healthy twist on Panera's fan-favorite salad. This Napa Almond Chicken Salad is perfect for meal prep or a flavorful, high-protein sandwich filler.
Equipment
- Mixing bowl
- Cutting board
- - Knife
- Rubber spatula
Ingredients
- **Chicken Salad**
- - 3 cups cooked chicken breast shredded or diced
- - 1 cup celery diced
- - 1 cup red grapes quartered
- - ¼ cup sliced almonds toasted optional
- - ½ cup red onion diced (optional)
- **Creamy Dressing**
- - 1 cup plain Greek yogurt
- - ⅓ cup light mayonnaise
- - 1 tbsp spicy mustard
- - 1 tbsp honey
- - Juice of ½ lemon
- - ½ tsp onion powder
- - ½ tsp ground black pepper
- - ½ tsp salt
- - 2 tbsp chopped parsley
- **Optional for Serving**
- - Hearty bread rye or multigrain
- - Lettuce or spinach
- - Tomato slices
- - Pickles
Instructions
- Prepare all ingredients: shred chicken, dice veggies, quarter grapes, toast almonds if using.
- In a large bowl, whisk together all dressing ingredients.
- Add chicken, celery, grapes, almonds, and onion. Fold to coat evenly.
- Serve on bread, greens, or with crackers. Enjoy chilled.
Notes
- Toast almonds at 350°F for 3–4 minutes for added flavor.
- Swap grapes with diced apples or add crumbled cheese for extra flavor.
- Store in fridge for up to 5 days.
- Swap grapes with diced apples or add crumbled cheese for extra flavor.
- Store in fridge for up to 5 days.