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Panera Fuji Apple Chicken Salad
Tender chicken, mixed greens, apple chips, pecans, and tangy gorgonzola tossed in sweet-tart homemade apple vinaigrette.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- food processor
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat the oven to 350°F and prepare a baking sheet with nonstick cooking spray.
2
Season the chicken breasts with salt, pepper, and garlic powder. Bake the chicken on the prepared baking sheet for 25 to ⏱️ 30 minutes, until the chicken reaches an internal temperature of 165°F. Allow the chicken to cool slightly before cutting it into thin strips.
salt1 teaspoonteaspoon sea salt1/2garlic powder1 teaspoonteaspoon garlic powder1/4
3
While the chicken cools, prepare the dressing. Blend all the dressing ingredients in a food processor until fully combined. Pour the dressing into a covered container and refrigerate until ready to use.
4
To build the salad, place the romaine lettuce and arugula into a large mixing bowl. Top with the remaining salad ingredients and the sliced chicken and toss. Add the dressing just before serving and toss to combine.
romaine lettuce (chopped)4 cups
Nutrition Facts
calories
482 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
6 g
sugar Content
29 g
sodium Content
768 mg
protein Content
13 g
trans Fat Content
0.01 g
cholesterol Content
31 mg
carbohydrate Content
36 g
saturated Fat Content
6 g
unsaturated Fat Content
27 g
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