You can see from the number of ingredients and the time to prepare each salad why you’ll usually be happy to go to Panera and pay them instead.
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Positively Panera
Everyone’s go-to lunch spot is easier to re-create than you think.
PANERA-INSPIRED STRAWBERRY POPPYSEED SALAD
SERVES 4 • 30 MIN
2 boneless, skinless chicken breasts
1 tsp. sodium-free lemon pepper
Kosher salt
2 tbsp. distilled white vinegar
½ tsp. finely grated orange zest
1 tbsp. fresh orange juice
1 tsp. Dijon mustard
1 tsp. poppy seeds
¾ tsp. granulated sugar
½ tsp dried minced onions
⅓ c. vegetable oil
1 medium head romaine (about 10 oz.), chopped
1 (11-oz.) can mandarin oranges in light syrup, drained
¾ c. pineapple chunks
¾ c. quartered strawberries
½ c. blueberries
⅓ c. toasted pecans, chopped
1.Prepare a grill for medium-high heat; heat 5 minutes (or heat a grill pan over medium-high heat). Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into ½”-thick pieces; season all over with lemon pepper and ¾ tsp. salt.
2. Grill chicken, turning occasionally, until golden brown and just cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly.
3. In a medium bowl, whisk vinegar, orange zest, orange juice, mustard, poppy seeds, sugar, dried onions, and ½ tsp. salt. While whisking, slowly add oil until smooth and emulsified.
4. In a large bowl, toss romaine with one-third of dressing. Thinly slice chicken and arrange over lettuce. Top with oranges, pineapple, strawberries, blueberries, and pecans. Drizzle with remaining dressing. —LAURA REGE
PANERA-INSPIRED GREEN GODDESS COBB SALAD
SERVES 2 • 1 HR
GREEN GODDESS DRESSING
¾ c. plain Greek yogurt
¼ c. grated Parmesan
¼ c. packed fresh basil leaves
¼ c. packed fresh parsley leaves
Juice of 1 lemon
1 tbsp. Champagne vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
Kosher salt
Freshly ground black pepper
SALAD
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 c. arugula
2 c. baby kale and red leaf mix
2 c. chopped romaine
4 strips bacon, cooked, crumbled
1 avocado, finely chopped
½ c. grape tomatoes, halved
½ c. pickled red onions
2 hard-boiled eggs, quartered
1. Green Goddess Dressing: In a food processor or blender, blend yogurt, Parmesan, basil, parsley, lemon juice, vinegar, mustard, and honey until smooth; season with salt and pepper.
2. Salad: Season chicken with salt and pepper. In a large skillet over medium heat, heat oil. Cook chicken, turning occasionally, until an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let cool slightly, then slice.
3.In a large bowl, toss arugula, kale mix, romaine, bacon, avocado, tomatoes, and onions until combined.
4.Divide salad between bowls. Top with chicken and eggs. Drizzle with dressing. —MAKINZE GORE
PANERA-INSPIRED SPICY THAI CHICKEN SALAD
SERVES 4 • 1 HR 25 MIN
THAI CHILI VINAIGRETTE
3 tbsp. Thai sweet chili sauce
3 tbsp. unseasoned rice vinegar
1½ tsp. fresh lime juice
½ tsp. kosher salt
PEANUT SAUCE
1 clove garlic, grated
3 tbsp. creamy peanut butter
2 tbsp. fresh lime juice
2 tbsp. reduced-sodium soy sauce
1 tbsp. Thai sweet chili sauce
2 tsp. grated peeled ginger
1 tsp. toasted sesame oil
SALAD
1 tsp. neutral oil
2 medium carrots, cut into ½” pieces
1 red bell pepper, seeds and ribs removed, cut into ½” pieces
1 tsp. kosher salt, plus more
1 c. frozen shelled edamame, thawed, patted dry
1 large head romaine, chopped
½ c. fresh cilantro leaves
1 lb. cooked chicken breasts, sliced
½ c. wonton strips
¼ c. sliced toasted almonds
1. Thai Chili Vinaigrette: In a small bowl, whisk chili sauce, vinegar, lime juice, and salt. Refrigerate until ready to use.
2. Peanut Sauce: In a medium bowl, whisk garlic, peanut butter, lime juice, soy sauce, chili sauce, ginger, and oil until combined. Whisk in 1 tbsp. cold water until smooth and sauce is loose enough to drizzle. Refrigerate until ready to use.
3. Salad: In a medium skillet over medium heat, heat oil. Cook carrots and bell pepper, tossing occasionally, until tender and blistered on all sides, 2 to 3 minutes; season with salt. Transfer to a medium heatproof bowl.
4.In same skillet over medium heat, cook edamame, tossing occasionally, until blistered, 1 to 2 minutes; season with salt. Add to bowl with carrots and peppers.
5.In a large bowl, toss romaine and cilantro with vinaigrette. Divide among bowls and top with vegetables and chicken. Drizzle with peanut sauce and top with wonton strips and almonds. —TAYLOR ANN SPENCER
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