Copycat Panera Fuji Apple Chicken Salad

LunchSaladsDinner

Jun 11

Written By Ginna

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 10 minutes

I have a soft spot for the Panera Fuji Apple Chicken Salad. It is one of those lunches I used to grab constantly because it felt fresh but still filling. After making it at home a few times, I realized it tastes nearly identical for a fraction of the price, and now I make it whenever I want something easy that still feels a little elevated for lunch.

Jump to Recipe

*Thin sliced chicken breast served over crisp greens with cherry tomatoes, red onion, crunchy pecans, apple chips, and creamy gorgonzola cheese.*

The combination of warm sliced chicken, crunchy apple chips, tangy gorgonzola, and sweet dressing works so well together. It hits that balance of savory and sweet without feeling too heavy, and the textures are what keep me coming back to it.

The chicken for this salad is intentionally simple. I season thin sliced chicken breasts generously with salt, pepper, and garlic powder, then sear them quickly in olive oil until golden. Because the chicken is thinner, it cooks fast and stays juicy without much effort. Letting it rest for a few minutes before slicing makes a big difference.

The apple chips are one of my favorite parts of this salad. They add sweetness and crunch without making the salad watery the way fresh apples sometimes can after sitting in dressing. I usually buy a bag from the store and keep them on hand for easy lunches during the week.

For dressing, I usually use the Panera Fuji Apple dressing because it gives the salad that recognizable flavor. If you cannot find it, a light apple vinaigrette or even a balsamic vinaigrette with a drizzle of honey works really well too. I have also made this with feta or goat cheese instead of gorgonzola depending on what I already had in the fridge.

Ingredients

🍽️ Servings: 1 • 🔥 Calories/Serving: 520 • 💪 Protein/Serving: 34g

1 thin sliced chicken breast
1/2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 1/2 cups mixed lettuce or spring greens
1/2 cup cherry tomatoes, chopped
2 tbsp diced red onion
3 tbsp gorgonzola cheese
3 tbsp pecans
1/2 cup apple chips
3 tbsp Panera Fuji Apple Dressing

Steps

Step 1

Season the thin sliced chicken breast generously with salt, pepper, and garlic powder on both sides.

Step 2

Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 3 to 4 minutes per side until golden brown and cooked through. (The chicken should reach 165°F internally and the outside should have light golden spots.)

Step 3

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. (Resting keeps the juices from running out when you cut into it.)

Step 4

Add the lettuce to a large serving bowl. Top the greens with the cherry tomatoes, diced red onion, gorgonzola cheese, pecans, and apple chips.

Step 5

Slice the rested chicken and place it over the salad.

Step 6

Drizzle with the Fuji Apple dressing right before serving so the greens stay crisp.

Make it your own!

🍏 Use Fresh Apples Instead
Thinly sliced Honeycrisp or Fuji apples work well if you do not have apple chips. The salad will taste fresher and slightly juicier.
🧀 Swap the Cheese
Feta gives the salad a saltier bite while goat cheese makes it creamier and tangier. I rotate between all three depending on my mood.
🥜 Try Candied Pecans
Candied pecans make the salad slightly sweeter and feel a little closer to the restaurant version.
🍯 Alternative Dressing Option
If you cannot find the Panera Fuji Apple dressing, use a light apple vinaigrette or balsamic vinaigrette with a small drizzle of honey.