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–+ servings

Panera Salad: Copycat Fuji Apple Chicken

This salad isn’t just a salad—it’s a lifestyle. Sweet apple chips, tangy pickled onions, juicy chicken, and a silky champagne vinaigrette make this better than anything Panera could ever throw in a bowl. You’re making a copycat, but honestly? Yours might be better.
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Prep Time 30 minutes
for apple chip 2 hours
Course Salad, Side Dish
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 medium Fuji apples thinly sliced (or 1 to 2 cups store-bought apple chips)
  • ½ cup pecans
  • 1 tablespoon light brown sugar
  • ½ cup pickled red onions store-bought or homemade
  • 1 cup cooked chicken breast cubed or shredded (leftover or rotisserie chicken works great)
  • 8 cups spring salad greens
  • ½ cup sliced grape tomatoes
  • ⅓ cup crumbled gorgonzola cheese or feta for a milder option
  • Salt and black pepper to taste (about ½ teaspoon each)

For the creamy champagne vinaigrette:

  • ¼ cup champagne vinegar
  • 1 garlic clove minced
  • 1 tablespoon heavy cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Pinch of salt and black pepper
  • ½ cup extra virgin olive oil

Instructions

  • Make Apple Chips: Preheat your oven to 225°F. Arrange the thin apple slices in a single layer on a baking sheet. Bake for 1 hour, then flip and bake for another hour until they’re dry and slightly crisp. Cool completely. You can store them in a container at room temp for later.
    2 medium Fuji apples
  • Toast the Pecans: Heat a nonstick skillet over medium heat. Add the pecans and sprinkle in the brown sugar. Stir constantly for 2 to 3 minutes, until the sugar melts and coats the nuts. Spread them on parchment paper to cool. You can leave them whole or chop them.
    ½ cup pecans, 1 tablespoon light brown sugar
  • Make the Dressing: In a bowl, whisk together the champagne vinegar, garlic, cream, Dijon mustard, honey, and a pinch of salt and pepper. Slowly pour in the olive oil while whisking until the dressing is creamy and fully mixed. Store in the fridge and shake before using.
    ¼ cup champagne vinegar, 1 garlic clove, 1 tablespoon heavy cream, 2 teaspoons Dijon mustard, Pinch of salt and black pepper, ½ cup extra virgin olive oil, 2 teaspoons honey
  • Assemble the Salad: Add the spring greens to a large bowl. Sprinkle with salt and pepper. Top with the cooked chicken, apple chips, pickled onions, toasted pecans, grape tomatoes, and gorgonzola cheese.
    ½ cup pickled red onions, 1 cup cooked chicken breast, 8 cups spring salad greens, ½ cup sliced grape tomatoes, ⅓ cup crumbled gorgonzola cheese, Salt and black pepper
  • Dress and Serve: Pour the creamy vinaigrette over the salad. Toss everything together and serve right away. Feel smug. You earned it.