Napa Almond Chicken Salad Recipe
A healthy, creamy chicken salad inspired by Panera. Packed with protein, fruit, and crunch—great for lunches or meal prep.
Equipment
- - Cutting board
- - Knife
- Mixing bowls
- Measuring spoons
Ingredients
- **Chicken Salad**
- - 3 cups shredded cooked chicken breast
- - 1 cup diced celery
- - ¼ cup sliced almonds toasted optional
- - 1 cup red grapes quartered
- - ½ cup diced red onion optional
- **Dressing**
- - 1 cup nonfat plain Greek yogurt
- - ⅓ cup light mayonnaise
- - 1 tbsp spicy mustard
- - 1 tbsp honey
- - Juice of ½ lemon
- - ½ tsp onion powder
- - ½ tsp black pepper
- - ½ tsp salt
- - 2 tbsp chopped parsley
- **Optional Sandwich Additions**
- - Hearty rye or grain bread
- - Lettuce or baby spinach
- - Sliced tomato
- - Pickles
Instructions
- Shred chicken and prep veggies. Toast almonds if desired.
- In a bowl, whisk together yogurt, mayo, mustard, honey, lemon juice, and spices. Stir in parsley.
- Add chicken, celery, grapes, onion, and almonds. Fold until combined.
- Serve as a sandwich, wrap, or salad—or enjoy with crackers.
- Store leftovers in the fridge for up to 5 days.
Notes
- Swap grapes for apples or dried cranberries
- Toast almonds for added depth
- Use all mayo if preferred
- Serve in wraps, lettuce cups, or grain bowls
- Toast almonds for added depth
- Use all mayo if preferred
- Serve in wraps, lettuce cups, or grain bowls