This salad. I have been obsessed with this summery salad since it first debued at Panera. Berries, pineapple, mandarin oranges, feta cheese, and grilled chicken. I’ve tried for years to re-create it at home. Even posting a similar one here, although I never have been able to get the dressing quite right at home.
So, you can guess how excited I was a year or so ago when I found the Panera poppyseed dressing in the refrigerator section at Target (note: I can also buy it at Kroger, although it is usually slightly less expensive at Target).
I now have the hubbs hooked on it too. I’m not kidding when I say we ate this weekly until we had to retire the grill for the winter. Now that the warmer weather is creaping back and berries are creaping back into the stores, we’ve picked that habit back up. It is now at the point where I prefer our homemade version — we add WAY more fruit!
The recipe is pretty quick and easy. Washing berries, draining the pineapple and mandarin oranges, and grilling the chicken. We use a variety of berries depending on store sales/which ones look better, but the traditional is strawberries, blueberries, and raspberries. You’ll notice blackberries replacing the blueberries in this photo. Use whichever berries you like! As for the salad, you can cut up an entire head of Romaine lettuce or you can buy the pre-mixed salad mixes. We honestly do both depending on the time we have available. You could even use pre-grilled chicken to make this a layer and go type of dinner.
Copycat Panera Strawberry Poppyseed and Chicken Salad
Adapted from Panera/The Cookin’ Chemist Original
1 lb. boneless, skinless, chicken breasts
1-2 heads of Romaine lettuce (or other pre-mixed greens), washed and chopped
1 (16 oz) pkg. strawberries, rinsed and sliced
2 (6 oz) pkg. rasberries, rinsed
2 (6 oz) pkg. blueberries, rinsed
1 (15 oz) can pineapple tidbits (or pieces), drained
2 (8 oz) cans mandarin oranges, drained
1/2 cup chopped pecans
1 pkg. feta cheese
Panera Poppyseed Dressing
Preheat the grill. Salt and pepper both sides of the chicken breasts. Grill until cooked through. Let set for 5 minutes. Slice.
Divide the salad greens between 4 plates (we usually do 2 plates and 2 bowls for lunches). Top with the berries, pineapple, mandarin oranges, pecans, and feta cheese. Top with the sliced chicken. Add dressing in desired amounts.