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A vibrant bowl of Strawberry Poppyseed Chicken Salad with grilled chicken, berries, and pecans

Copycat Panera Strawberry Poppyseed Chicken Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 360
Ingredients Method

Ingredients
  

  • 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 wate r
  • 1 tablespoon fresh orange juice
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon poppy seeds

Method
 

  1. 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).
  2. Allow the chicken to rest for 5 minutes, then slice against the grain into thin strips.
  3. 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.
  4. Stir the poppy seeds into the dressing manually and set aside.
  5. In a large serving bowl, combine the chopped romaine lettuce with the sliced strawberries, blueberries, pineapple chunks, and drained mandarin oranges.
  6. Top the fruit and lettuce mixture with the grilled chicken strips and toasted pecans.
  7. Drizzle the poppyseed dressing over the salad and toss gently to coat immediately before serving.