So here is another blog post about me copying a Panera salad that ends up being better than Paneras! Last summer, it was the strawberry poppyseed chicken salad; this summer, it’s the Fuji Apple salad with chicken.
On my Saturday morning grocery run, I picked up the Fuji apple vinaigrette dressing (from Meijer), some mixed greens, apple chips, roasted pecans, a red onion, a pack of chicken breast, and crumbled gorgonzola. I found great pleasure in picking the grape tomatoes from my little garden.
I love to broil chicken breast! It’s the slight charring, caramelization, grill-like flavor without all of the to-dos of pulling out charcoal and lighter fluid for me. Broiling is quick and easy, and I’m here for that. (Here is a heavenly broiled chicken breast recipe that is close enough to how I roll with the broil).
Here is what you need for the salad per Panera (really I just put the ingredient portions as I wish):
– 12 cups mixed greens (like chopped romaine and spring mix)
– 1/2 cup Panera Fuji Apple Vinaigrette Dressing
– 16-20 apple chips
– 12 oz. cooked chicken breasts, thinly sliced
– 1/2 cup crumbled Gorgonzola
– 4 slices red onion
– 2 vine-ripened tomatoes, cut into wedges (optional)
– 1/2 cup pecans, toasted (optional)
Cheers to a good summer salad!
