Description
Before we dive into the kitchen, let’s talk about what makes this salad a standout. At its core, the Panera Fuji Apple Chicken Salad is a premier example of a modern American bistro salad. It moves away from the boring garden salads of the past and embraces a “sweet and savory” profile that keeps people coming back.
Ingredients
Salad Ingredients
6 cups romaine lettuce, chopped
1 cup arugula
1 large Fuji apple, thinly sliced
½ cup red onion, very thinly sliced
¾ cup grape tomatoes, halved
½ cup candied pecans (or walnuts)
½ cup gorgonzola cheese, crumbled (or feta)
2 cups cooked chicken breast, sliced or chopped
(Panera uses antibiotic-free chicken; grilled or roasted works best)
🍎 Fuji Apple Vinaigrette (Key Part!)
⅓ cup apple cider vinegar
¼ cup apple juice (or apple cider)
2 Tbsp honey
1 Tbsp Dijon mustard
½ cup olive oil
Salt & black pepper, to taste
Whisk everything except the oil, then slowly drizzle in the olive oil while whisking to emulsify.
🔥 Optional Panera-Style Chicken Marinade
(Highly recommended for authentic flavor)
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp garlic powder
Salt & pepper
Marinate chicken 30–60 minutes, then grill or pan-sear until cooked through.
Instructions
First, we want to focus on the protein. If you are starting with raw chicken breasts, whisk together your olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper in a small bowl or a zip-top bag. Add your chicken and let it marinate for at least thirty minutes. If you have the time, sixty minutes is even better.
Once marinated, grill the chicken over medium heat or sear it in a pan until it reaches an internal temperature of one hundred sixty five degrees. Once cooked, let the chicken rest for ten minutes before slicing. This prevents the juices from running out, ensuring your chicken stays tender and moist.
While the chicken is resting, you can prepare the dressing. In a medium-sized bowl, combine the apple cider vinegar, apple juice, honey, and Dijon mustard. Whisk these together until the honey is fully dissolved.
Now comes the important part: emulsification. While whisking vigorously with one hand, slowly drizzle in the olive oil with the other. By adding the oil slowly, you allow it to break down into tiny droplets that stay suspended in the vinegar, creating a thick, creamy texture. Season with salt and pepper to your liking. For the best results, let this dressing chill in the refrigerator for about thirty minutes before serving.
Now it is time for the assembly. In a very large mixing bowl, combine your chopped romaine and arugula. Toss them together so the greens are evenly distributed. Add in your thinly sliced red onions, halved grape tomatoes, and the sliced Fuji apples.
Next, add your sliced chicken, candied pecans, and crumbled gorgonzola. When you are ready to eat, drizzle the chilled vinaigrette over the top. Toss everything lightly so every leaf and topping is kissed by the dressing. It is important to do this right before serving, as the acid in the vinegar will eventually cause the lettuce to wilt and the apples to lose their crispness.
Notes
For the best Panera-style flavor, use crisp Fuji apples and toss the salad just before serving to keep everything fresh and crunchy. The Fuji apple vinaigrette is the star of this dish—adjust the sweetness with a little extra honey or apple juice to suit your taste. This salad is easy to customize and works beautifully for lunch, dinner, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~360 kcal
Keywords: Copycat Panera Apple Salad, Homemade Fuji Apple Vinaigrette Salad, Bistro Apple Chicken Salad, Panera Bread Style Salad Recipe