How To Make Copycat Panera Fuji Apple Chicken Salad
Our version of the Panera chicken salad loaded with fuji apple tastes just like the original! It also comes with a tasteful vinaigrette for a tastier salad.
- 1tbspextra virgin olive oil
- 2chicken breasts,boneless, skinless
- 10ozmixed greens
- red onion,a quarter, thinly sliced
- 2cupsapple chips
- ½cupgorgonzola cheese,crumbled
- 1cuptomatoes,freshly-diced, optional
For While Balsamic Vinaigrette:
- ½cupextra virgin olive oil
- ¼cupwhite balsamic vinegar
- ½tspsea salt
- ¼tspblack pepper,freshly-cracked
- ⅛tspgarlic powder
Preheat the oven to 350 degrees F.
Prepare a baking sheet with aluminum foil, then mist it with cooking spray or oil.
Brush the chicken breasts with olive oil, then season with a pinch of salt and freshly ground black pepper.
Place the chicken on the prepared baking sheet.
Cook for 20 to 30 minutes, or until internal temperature is 160 degrees F and the juices run clear.
Remove, then let the chicken cool for at least 10 minutes. Thinly slice or shred the chicken.
Toss the mixed greens, red onion, apple chips, pecans, gorgonzola cheese and tomatoes together in a large bowl.
While Balsamic Vinaigrette:
Whisk the olive oil, white balsamic vinegar, honey, sea salt, black pepper, and garlic powder together in a bowl until blended.
Drizzle the desired amount of vinaigrette over the salad, then toss to combine.
Serve, and enjoy!
- Calories: 1514.21kcal
- Fat: 122.73g
- Saturated Fat: 22.46g
- Trans Fat: 0.18g
- Monounsaturated Fat: 73.83g
- Polyunsaturated Fat: 21.01g
- Carbohydrates: 61.43g
- Fiber: 10.28g
- Sugar: 47.16g
- Protein: 51.23g
- Cholesterol: 136.67mg
- Sodium: 1021.24mg
- Calcium: 310.16mg
- Potassium: 1300.25mg
- Iron: 4.95mg
- Vitamin A: 669.19µg
- Vitamin C: 28.97mg
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