Panera Bbq Chicken Salad Food
PANERA BBQ CHICKEN SALAD
You can make Panera Bread's BBQ chicken salad with barbecue ranch dressing at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine the ranch dressing, BBQ sauce, and apple cider vinegar in a small bowl. Stir well.
- Cover and refrigerate as you make the remaining parts of the salad.
- Combine the BBQ sauce and apple cider vinegar in a small bowl.
- Cover and refrigerate until needed.
- Rinse the black beans in a colander, and then transfer the beans to a medium bowl.
- Drain the corn and place it into the bowl (it is not necessary to rinse the corn).
- In a separate small bowl, combine the vinegar, vegetable oil, salt, sugar, black pepper, cumin, and chili powder. Mix well.
- Pour it over the black beans and corn. Stir to combine.
- Cover and refrigerate until you are ready to assemble the salad.
- Place the romaine lettuce in a serving bowl.
- Sprinkle about 2 to 3 tablespoons of the corn black bean salsa over the lettuce.
- Top with the grilled chicken.
- Drizzle about 1 tablespoon of apple cider vinegar BBQ sauce over the salad
- Sprinkle two tablespoons of French's Original Crispy Fried Onions on top.
- Serve with the BBQ ranch salad dressing.
Nutrition Facts : Calories 650 kcal, Carbohydrate 68 g, Protein 21 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 70 mg, Sodium 2740 mg, Fiber 3 g, Sugar 52 g, UnsaturatedFat 22 g, ServingSize 1 serving
COPY PANERA CHICKEN SALAD SANDWICH (ORIGINAL)
This is a copy that I made up myself of the Old version of the Panera Chicken Salad Sandwich. Not the new one with grapes and almonds. It's delicious! I just made it and its actually better because there aren't a lot of chemicals and preservatives like the Panera kind. I took cue from the main ingredients in the sandwich. Here are Panera's ingredients : Chicken (water, food starch modified, salt, chicken fat, chicken flavor (beef extract, wheat starch, silicone dioxide, thiamine hydrochloride, alpha tocopherol)) dextrose, corn starch, flavors, sodium phosphate) mayonnaise (water, soybean oil, vinegar, food starch modified, egg yolk, whole eggs, corn syrup, spices, salt, propylene glycol alginate, xanthan gum, sodium benzoate & potassium sorbate-preservatives, calcium disodium EDTA), celery, lemon juice, onion powder, garlic powder, white pepper, parlsey.) Here are mine:
Provided by agottsleben
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Take the Chicken Breasts and place them on a cutting board. Cover with plastic wrap and pound with a mallet (or a frying pan if you don't have one) to a 1/2 inch thickness. They will cook more evenly and it will be easier to chop them into even chunks. HEAVILY season both sides of the chicken with garlic and onion powder. (You are going to boil the chicken so don't worry about it being too salty.) Put the chicken in a saucepan and cover with water. Bring it to a boil and then cover and let simmer till cooked, about 10 minutes. If it finishes cooking earlier then take it out then so it doesn't become rubbery. Take the chicken out and let cool.
- Chop the celery and the cooled chicken and set in a bowl. In another small bowl put mayo, sugar, pepper, lemon juice together and whisk until well combined. You want the sugar to disintegrate so that you're not tasting the grain.
- Mix the mayo with the chicken and celery. Take a slice of bread and place a large slice of lettuce, then tomato, then red onion. Top with the chicken salad and another slice. Serve with potato chips and pickle. (Or you're favorite soup!).
- I hope you like this recipe. I really thought it out and was RELIEVED that my hard work paid off and it tasted so close to the real thing!
- Good luck!
Nutrition Facts : Calories 315.7, Fat 21.1, SaturatedFat 3.2, Cholesterol 51.6, Sodium 499.6, Carbohydrate 19.5, Fiber 0.3, Sugar 8.9, Protein 12.7
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