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Nutrition Facts
Serving Size 1 (573g) Recipe makes 4 servings
Calories 959
Calories from Fat 706		(73%)
Amount Per Serving		%DV
	Total Fat 78.5g	120%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 39.6g
	Polyunsaturated Fat 17.1g
	Trans Fat 0.0g
Cholesterol 214mg		71%
Sodium 411mg		17%
Potassium 647mg		18%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 0.9g	3%
	Sugars 2.2g
Protein 52.2g		104%
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Panera Chicken Salad Spread

Recipe #380487 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: EPeezie
Jul 6, 2009

After much searching, I found this recipe for Panera's chicken salad on a message board. NOTE: This claims to be the chicken salad spread that Panera sells on sandwich bread, not a lettuce-leaf salad with chicken in it. I'll post a rating and let you know how close it is to the real thing after I make it.

SERVES 4 , 4 sandwiches (change servings and units)

Ingredients

4 lbs chicken, cut up
salt
fresh ground pepper
1/2 cup extra virgin olive oil
1/2 cup mayonnaise
1/4 cup fresh cilantro leaves, packed
3/4 cup fresh horseradish, peeled, finely grated
1/4 cup fresh lime juice
1 teaspoon hot paprika
spicy deli mustard
red onion, sliced
tomato, sliced

Directions

1
Preheat oven to 350°F Rinse the chicken pieces in cold water and pat dry. Season with salt, pepper, and half of the oil. Arrange the chicken pieces in a single layer in a roasting pan. Roast for 20 minutes, remove from oven, and set aside to cool. Once cooled, discard the skin, pull the meat from the bone, and shred.
2
In medium bowl, whisk together remaining oil, mayonnaise, cilantro, horseradish, lime juice, and paprika. Fold in the shredded chicken and season to taste.
3
Serve with deli mustard, sliced red onion, and tomato on your favorite sandwich bread (sourdough is great) or halved croissants.