Copycat Panera Fuji Apple Chicken Salad

Why You’ll Love This Recipe

• Bright, tangy apple vinaigrette balances savory chicken, creamy gorgonzola, and crunchy apple chips.
• Restaurant-inspired but weeknight-easy with make-ahead components.
• Layered textures: juicy tomatoes, quick-pickled onion, and skillet-candied pecans.
• Flexible: grill the chicken, swap cheeses, or make it vegetarian.

Grocery List

• Produce: Spring mix, grape tomatoes, red onion, shallot
• Dairy: Gorgonzola crumbles
• Pantry: Boneless skinless chicken breasts, apple cider vinegar, apple juice (or cider), honey, Dijon mustard, olive oil, light brown sugar, pecan halves, dried apple chips, cinnamon, kosher salt, black pepper

Full Ingredients

For the Chicken

• 1 lb (450 g) boneless skinless chicken breasts (2 medium)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Salad Base & Toppings

• 8 cups spring mix (about 6 oz / 170 g)
• 1 pint (2 cups) grape tomatoes, halved
• 1 1/2 cups crispy dried apple chips (about 60 g)
• 3 oz (about 3/4 cup) gorgonzola crumbles

Quick-Pickled Red Onion

• 1/2 large red onion, very thinly sliced (about 1 cup)
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• Pinch red pepper flakes (optional)

Skillet-Candied Pecans

• 2/3 cup pecan halves (70 g)
• 3 tbsp light brown sugar
• 1 tbsp unsalted butter
• 1 tbsp water
• 1/8 tsp ground cinnamon
• Pinch kosher salt

Tangy Apple Vinaigrette

• 1/4 cup apple cider vinegar
• 1/4 cup unsweetened apple juice (or apple cider)
• 1 tbsp honey
• 2 tsp Dijon mustard
• 1 tbsp finely minced shallot
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup extra-virgin olive oil
• 1 tsp mayonnaise (optional, for extra-emulsified body)

Step-by-Step Instructions

Step 1: Quick-pickle the red onion

In a small saucepan, bring the apple cider vinegar, water, sugar, salt, and optional red pepper flakes to a bare simmer over medium heat, 1–2 minutes, just until the sugar dissolves. Place the thinly sliced red onion in a heatproof jar or bowl and pour the hot liquid over the onion. Press the onion down so it’s submerged and let it sit at room temperature for at least 20 minutes while you prepare everything else.

Step 2: Candy the pecans in a skillet

Line a plate or sheet pan with parchment. In a nonstick skillet over medium heat, add brown sugar, butter, water, cinnamon, and a pinch of salt. Stir until bubbling and glossy, about 1 minute. Add pecans and cook, stirring constantly, until well coated and slightly toasted, 2–3 minutes. Immediately spread onto the parchment, separating clumps with two forks. Cool 5 minutes to crisp.

Step 3: Sear and slice the chicken

Pat chicken dry and season both sides with kosher salt, black pepper, and garlic powder. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side, adjusting heat as needed, until golden and the internal temperature reaches 165°F. Transfer to a cutting board, rest 5 minutes, then slice thinly across the grain.

Step 4: Whisk the tangy apple vinaigrette

In a bowl or jar, whisk together apple cider vinegar, apple juice, honey, Dijon, shallot, salt, and pepper. While whisking, slowly stream in olive oil (and optional mayonnaise) until emulsified and slightly thickened. Taste and adjust sweetness, salt, or acidity to your liking.

Step 5: Lightly dress the greens

In a large mixing bowl, add the spring mix and 4–6 tablespoons of the vinaigrette. Toss gently to lightly coat; you want the leaves shiny but not soggy. Reserve additional dressing for finishing.

Step 6: Build the salads with texture and color

Divide dressed greens among 4 shallow bowls. Arrange sliced chicken and halved grape tomatoes on top. Add a generous handful of crispy apple chips to each bowl. Drain the pickled onion well and scatter over the salads. Sprinkle gorgonzola crumbles evenly.

Step 7: Finish and serve

Top each salad with candied pecans. Drizzle with a little more vinaigrette to taste and finish with freshly ground black pepper. Serve immediately so the apple chips stay crunchy.

Pro Tips

• Pound thicker chicken breasts to an even 1/2-inch thickness for faster, juicier cooking.
• Warm brine speeds up pickling: a 20-minute soak gives bright, mellow onion in the time it takes to cook the chicken.
• Keep candied pecans moving in the pan to avoid scorching; spreading them right away keeps them from clumping.
• Toss greens lightly, then add dressing at the end to keep apple chips crisp and cheese intact.
• For an extra-smooth vinaigrette, blend it for 20–30 seconds instead of whisking.

Variations

• Grilled chicken: Grill seasoned breasts over medium-high heat, 4–5 minutes per side to 165°F, for light smoky flavor.
• Vegetarian: Swap in roasted chickpeas or crispy baked tofu and use vegetable-friendly gorgonzola or crumbled feta.
• Fresh apple twist: Replace chips with thin Honeycrisp slices and toast the pecans instead of candying for a lighter version.

Storage & Make-Ahead

Store components separately for best texture. Pickled onions keep up to 1 week refrigerated in their brine. Candied pecans keep 1–2 weeks in an airtight container at room temperature. Vinaigrette keeps 1 week in the fridge; shake before using. Cooked chicken keeps 3 days refrigerated. Assemble salads just before serving. Dressed greens and apple chips don’t store well once mixed.

Nutrition (per serving)

Approx. 670 calories; 40 g protein; 26 g carbohydrates; 44 g fat; 5 g fiber; 780 mg sodium. Nutrition will vary based on dressing amount and toppings used.