Have you tried Panera’s most popular salad? According to the girl who helped me last time I was there, it’s the Panera’s Strawberry Poppyseed and Chicken Salad. She promised I’d love it. She was right.
I loved all of the fruit in this salad: fresh pineapple, strawberries, blueberries, mandarin oranges. As I was eating the salad, I knew it was going to end up on ABK…
If you’re a Panerapurist, you’re probably wondering if a homemade salad is really going to taste like Panera’s Strawberry Poppyseed Chicken Salad. This recipe comes via Panera’s website. They demonstrate the recipe online throughvideo (as far as I could find, only the dressing is in print). I followed the recipe for their dressing (tweaked it just a bit reducing the Stevia and Dijon mustard) and made a note of the salad ingredients. They didn’t disclose the recipe for their chicken, but it seems to have an herb/citrus type flavor. I came up with a version that has a nice herb crust that is flavorful, moist and easy to prepare in a home kitchen.
I made this for dinner last week- twice, and guess what?
Don’t tell our friends at Panera Bread, but it tasted even better at home.
Every thing is better homemade.
Panera’s Strawberry Poppyseed and Chicken Salad
A Bountiful Kitchen
3 chicken breast halves, about 1 1/2 lb total skinless, boneless
*Mrs. Dash seasoning
Lay the chicken on a plate. Generously salt and season one side of the chicken breast with Mrs. Dash seasoning.
Heat a heavy pan over medium to medium-high heat. Pour the olive oil in the pan while it’s heating up and place the chicken, seasoned side down in the pan and cook over medium to medium-high heat for 5 minutes. While the chicken is cooking, season the side facing upward. If needed, add a little more oil to the pan when turning chicken. After the chicken has cooked for a total of ten minutes ( 5 minutes on each side), remove the pan from heat and cover loosely with foil. Let sit for an additional 5-7 minutes in pan. Remove the chicken from the pan and let cool completely on a cutting board.
Slice thin and set aside for salad. Refrigerate until ready to use.
1/4 cup white sugar
1 teaspoon stevia sweetener (or two additional tablespoons sugar)
1/2 cup apple cider vinegar or white balsamic vinegar
1/8 cup orange juice
1 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon minced onion
1 cup vegetable oil or canola oil
1 tablespoon poppy seedsIn a blender or food processor, combine the sugar, stevia, vinegar, orange juice, salt, mustard, and onion, and process for 20 seconds. With the blender on high, gradually add the oil in a slow, steady stream. Remove from the blender and stir in the poppy seeds. Set aside or refrigerate until ready to use. Shake well before using on salad.Salad:
1- 6 oz bag spinach or spring mix
(greens combined should equal about 15 cups total)
1 pint blueberries, washed and patted dry
-*Mrs. Dash is found in most grocery stores near the spices.