This Copycat Panera Strawberry Poppyseed Chicken Salad Is Pure Summer Bliss
Ditch the line and make this iconic Panera Bread salad at home. It’s fresh, fruity, and ready in 35 minutes!
Summer is finally here and it is way too hot to cook.
You need something crisp, juicy, and totally refreshing right now.
This Strawberry Poppyseed Chicken Salad is the ultimate healthy reset for your routine.
Why This Recipe Is a Winner
Forget driving to the cafe and waiting in a long line.
This homemade version is fresher and more filling than the original version.
It is the perfect choice for a breezy summer weeknight dinner.
You get a massive bowl of vibrant fruit in just 35 minutes.
Simple Method
Making this restaurant-quality salad is actually incredibly easy and fast.
You just grill the chicken and whisk the signature dressing together.
The secret is the homemade poppyseed dressing that tastes like the real deal.
Ingredients You’ll Need
This recipe uses vibrant seasonal produce at its absolute peak flavor.
- 1 lb boneless skinless chicken breasts
- 8 cups romaine lettuce, chopped into 1-inch pieces
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh blueberries
- 3/4 cup fresh pineapple chunks
- 11 oz canned mandarin oranges, drained
- 1/3 cup toasted pecan halves
- 1/2 cup vegetable oil
- 1/3 cup white distilled vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon fresh orange juice
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon kosher salt
- 1 tablespoon poppy seeds
Step-by-Step
- Season chicken breasts with salt and pepper; grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for 5 minutes, then slice against the grain into thin strips.
- In a blender or tight-sealing jar, combine vegetable oil, white vinegar, sugar, water, orange juice, onion powder, dry mustard, and salt; pulse or shake vigorously until emulsified.
- Stir the poppy seeds into the dressing manually and set aside.
- In a large serving bowl, combine the chopped romaine lettuce with the sliced strawberries, blueberries, pineapple chunks, and drained mandarin oranges.
- Top the fruit and lettuce mixture with the grilled chicken strips and toasted pecans.
- Drizzle the poppyseed dressing over the salad and toss gently to coat immediately before serving.
Best Ways to Enjoy It
Serve this immediately while the chicken is still perfectly warm.
Pair it with a crusty piece of sourdough for a full meal.
It is a fantastic option for your next summer picnic gathering.
Keep It Fresh
Store the salad components and the dressing in separate airtight containers.
The fruit and greens will stay fresh for about two days.
Only dress the salad right before you are ready to eat.
This keeps the romaine from getting soggy and sad in storage.
Tips for Best Results
- Use fresh berries for the best texture and flavor.
- Toast your pecans to unlock a deep and nutty taste.
- Slice the chicken against the grain for maximum tenderness.
- Let the chicken rest so it stays juicy and delicious.
- Chill your dressing for 30 minutes to let flavors meld.
- Drain the mandarin oranges well to avoid extra liquid.
Ways to Switch It Up
- Swap pecans for slivered almonds or crunchy walnuts.
- Use grilled shrimp instead of chicken for a seafood twist.
- Add feta cheese for a salty and creamy flavor kick.
- Try spinach instead of romaine for even more nutrients.
Common Questions
Can I use store-bought dressing?
You can, but this homemade version tastes much more authentic.
Is this salad gluten-free?
Yes, just double-check that your dry mustard powder is certified.
Stop settling for boring salads and start eating like you mean it!
— Jasmine
Ingredients
Method
- Season chicken breasts with salt and pepper; grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for 5 minutes, then slice against the grain into thin strips.
- In a blender or tight-sealing jar, combine vegetable oil, white vinegar, sugar, water, orange juice, onion powder, dry mustard, and salt; pulse or shake vigorously until emulsified.
- Stir the poppy seeds into the dressing manually and set aside.
- In a large serving bowl, combine the chopped romaine lettuce with the sliced strawberries, blueberries, pineapple chunks, and drained mandarin oranges.
- Top the fruit and lettuce mixture with the grilled chicken strips and toasted pecans.
- Drizzle the poppyseed dressing over the salad and toss gently to coat immediately before serving.
