Napa Almond Chicken Salad (Panera Copycat)

By Valerie's Kitchen

Ingredients

½ cup sliced almonds
3 heaping cups fully cooked chicken breast (chopped (I used rotisserie chicken))
½ cup halved or quartered seedless red grapes
cup diced celery
¾ cup mayonnaise
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon honey
1 teaspoon apple cider vinegar
½ teaspoon dry ground mustard
½ teaspoon onion powder
½ teaspoon dried crushed rosemary
½ teaspoon fine ground sea salt (or to taste)
¼ teaspoon dried basil
¼ teaspoon freshly ground black pepper (or to taste)
12 slices sourdough sandwich bread
2 small tomatoes (sliced)
green leaf lettuce

Prep Time15mins
Cook Time4mins
Servings6

Instructions

Preheat oven to 350 degrees F.

Place the almonds on a small baking sheet and transfer to the oven for 3 to 4 minutes, or until lightly golden brown. Remove from oven and set aside to cool.

Add chicken, grapes, and celery to a large mixing bowl.

In a separate small bowl combine the dressing ingredients. Pour the dressing over the top of the chicken mixture and mix to incorporate the dressing throughout. Add the cooled almonds and mix lightly to combine.

Divide the mixture between the bread and top with tomato and green leaf lettuce.