Since we don’t have in-house food service where I work, I quite often order from Panera when I need to cater a business lunch. Panera offers box lunches and will deliver to the office so it works out well. Their food is fresh, if not always low calorie, and a popular choice around here as far as quick lunches go.
One of my favorite sandwich choices at Panera is their Napa Almond Chicken Salad sandwich. The last time I had it, I looked it over closely and saw that it would be very easy to duplicate. Basically, it’s just chicken with mayo and it has toasted almonds and grapes mixed in to give it a little sweetness and crunch.
The last time Sara and Luke were home for a visit, I mixed up a batch of this chicken salad for lunch for all of us. Before I had a chance to sit down, I heard a couple of “mmm’s.” When I had a chance to take my first bite, I wholeheartedly agreed that it was “mmm” worthy!
Napa Valley Chicken Salad
- 4 cups of cooked chicken, shredded or cut into bite-sized pieces (canned works fine)
- 2 green onions, chopped, and/or 2 to 3 tbl. of chopped chives
- 3/4 cup of mayonnaise (or to your preference)
- 3/4 cup of toasted sliced almonds
- 3/4 cup of red seedless grapes, cut in half
- Sprinkle of Morton’s Nature’s Seasons to taste
- Ground black pepper to taste
Put chicken in large bowl. Add green onions and/or chives. Add mayonnaise and mix to combine. Stir in almonds and grapes. Season to taste. Serve on your favorite roll or make it into a gourmet salad by serving over lettuce and adding tomatoes and “gubbins.”
Quantities of ingredients are easily changed to suit your family’s preference.