Make this fresh berry chicken salad at home for a sweet and tart lunch that saves money. This recipe captures the familiar flavor of the Panera classic.
Author:Claire
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:2 servings 1x
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken breast
1 cup fresh strawberries, sliced
1/2 cup green grapes, halved
1/4 cup slivered almonds, toasted
2 tablespoons red onion, finely minced
4 cups mixed greens (like spring mix)
For the Dressing:
1/4 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1 teaspoon poppy seeds
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Prepare the dressing: In a small bowl, whisk together the mayonnaise, white wine vinegar, sugar, poppy seeds, Dijon mustard, salt, and pepper until smooth. Set aside.
Toast the almonds: Place slivered almonds in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until lightly browned. Remove from heat immediately to cool.
Combine salad base: In a medium bowl, gently mix the shredded chicken, sliced strawberries, halved grapes, toasted almonds, and minced red onion.
Dress the chicken mixture: Pour about half of the prepared strawberry poppyseed dressing over the chicken mixture. Toss gently to coat evenly. Add more dressing if needed, but avoid making it too wet.
Assemble the salad: Place the mixed greens on serving plates. Spoon the dressed chicken salad mixture over the greens.
Serve immediately for the best flavor and texture.
Notes
You can substitute plain Greek yogurt for half the mayonnaise in the dressing for a lighter version.
To save time, use rotisserie chicken for the shredded chicken component.
Toast the poppy seeds briefly in a dry pan before adding them to the dressing to boost their flavor.