Fuji Chicken Salad Panera Recipe
The Fuji Chicken Salad inspired by Panera Bread combines the sweetness of Fuji apples with the savory notes of chicken, greens, and crunchy pecans. This dish enhances your salad game, creating a palette of flavors and textures that both nourishes and satisfies.
Equipment
- nonstick pan
- Oven
- Mixing bowl
- Whisk
- Parchment paper
- salad bowl
Ingredients
- Salad:
- - 2 Fuji apples cored and thinly sliced (or 1 to 2 cups apple chips)
- - ½ cup pecans
- - 1 tablespoon light brown sugar
- - 1 cup cooked cubed chicken breast (rotisserie works great!)
- - 8 cups mixed greens spring mix or baby spinach
- - ⅓ cup crumbled Gorgonzola or feta cheese
- - ½ cup halved cherry tomatoes
- - Salt and pepper to taste
- - Optional: ½ cup thinly sliced pickled red onions
- For the Creamy Champagne Vinaigrette:
- - ¼ cup champagne vinegar
- - 1 garlic clove finely minced
- - 1 tablespoon heavy cream
- - 2 teaspoons Dijon mustard
- - 2 teaspoons honey adjust to taste
- - A dash of salt and pepper
- - ½ cup extra virgin olive oil
- Optional: A squeeze of lemon juice for brightness
Instructions
Step 1: Prepare the Apple Chips
- Preheat your oven to a low 225°F (about 110°C). This slow baking will help transform the fresh Fuji apples into crispy chips. Slice the apples thinly—aim for an even thickness to ensure they cook uniformly. Arrange the apple slices in a single layer on a baking sheet lined with parchment paper. Bake them for an hour and then flip the slices, continuing to bake for another hour until they’re nice and crispy.
- You can store these chips at room temperature in an airtight bag or container for snacking or using in your salad.
Step 2: Toast the Pecans
- In a nonstick skillet set over medium heat, add your pecans. Spread them out so they cook evenly; you want to toast them until they become fragrant and slightly darker. After about 2 to 3 minutes, sprinkle in the light brown sugar, stirring constantly to coat the nuts.
- Keep an eye on them as the sugar melts quickly! Once they’re perfectly toasted, transfer them to parchment paper to cool, allowing them to crisp up.
Step 3: Make the Dressing
- In a medium bowl, combine the champagne vinegar, minced garlic, heavy cream, Dijon mustard, honey, and a pinch of salt and pepper. Whisk these together until everything is smoothly blended. Now, while whisking continuously, slowly stream in the extra virgin olive oil. This action helps to emulsify the dressing, creating a creamy consistency.
- Taste the dressing and adjust the seasoning as needed. If you want an extra pop, a squeeze of lemon juice can brighten it up even more!
Step 4: Assemble the Salad
- In a large salad bowl, toss the mixed greens with a generous pinch of salt and freshly cracked pepper. Top the greens with the cooked and cubed chicken, crispy apple chips, toasted pecans, halved cherry tomatoes, and crumbled Gorgonzola cheese.
- If you're feeling adventurous, don’t forget the pickled onions! Drizzle some of that creamy vinaigrette over the top before gently tossing everything together to combine the flavors. Serve immediately or refrigerate for a bit to let the flavors meld.
Notes
- Prep Ahead: You can slice the apples, prepare the dressing, and cook the chicken the day before. Just store them separately in the fridge for easy assembly.
- Texture Twist: For added crunch, consider tossing in some sunflower seeds or pumpkin seeds.
- Must-Have Leftovers: This salad keeps well for a couple of days in the fridge. Just remember to keep the dressing separate until you’re ready to eat.
- Variety is Key: Feel free to swap in any nuts you have on hand. Walnuts or almonds work beautifully too!
- Herbaceous Addition: For extra flavor, try adding fresh herbs like parsley or basil to the salad just before serving.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!