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.
Serves:
Ingredients
For Salad:
- 1tbspextra virgin olive oil
- 2chicken breasts,boneless, skinless
- 10ozmixed greens
- red onion,a quarter, thinly sliced
- 2cupsapple chips
- 1cuppecans,glazed
- ½cupgorgonzola cheese,crumbled
- 1cuptomatoes,freshly-diced, optional
For While Balsamic Vinaigrette:
- ½cupextra virgin olive oil
- ¼cupwhite balsamic vinegar
- 3tbsphoney
- ½tspsea salt
- ¼tspblack pepper,freshly-cracked
- ⅛tspgarlic powder
Instructions
Salad:
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Preheat the oven to 350 degrees F.
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Prepare a baking sheet with aluminum foil, then mist it with cooking spray or oil.
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Brush the chicken breasts with olive oil, then season with a pinch of salt and freshly ground black pepper.
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Place the chicken on the prepared baking sheet.
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Cook for 20 to 30 minutes, or until internal temperature is 160 degrees F and the juices run clear.
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Remove, then let the chicken cool for at least 10 minutes. Thinly slice or shred the chicken.
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Toss the mixed greens, red onion, apple chips, pecans, gorgonzola cheese and tomatoes together in a large bowl.
While Balsamic Vinaigrette:
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Whisk the olive oil, white balsamic vinegar, honey, sea salt, black pepper, and garlic powder together in a bowl until blended.
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Drizzle the desired amount of vinaigrette over the salad, then toss to combine.
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Serve, and enjoy!
Nutrition
- 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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