Panera Bread BBQ Chicken Salad Recipe

Panera Bread BBQ Chicken Salad is a refreshing and satisfying salad inspired by the popular fast-casual restaurant. The salad features a bed of mixed greens topped with grilled chicken, corn, black beans, tomatoes, red onions, and crispy tortilla strips. It is dressed with a tangy barbecue sauce and a creamy cilantro-lime dressing. This salad is perfect for a light lunch or dinner, and it can be easily customized with additional toppings like avocado or shredded cheese.

4.2
18 Rating -
Rate
Non Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Panera Bread BBQ Chicken Salad
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Ingredients for Panera Bread BBQ Chicken Salad Recipe

  • 1 Boneless, Skinless Chicken Breasts
  • As required Salt And Pepper, To Taste
  • As required Barbecue Seasoning, To Taste
  • 3 cup Mixed Greens
  • 1/2 cup Corn Kernels
  • 1/2 cup Black Beans, Rinsed And Drained
  • 1/2 cup Cherry Tomatoes, Halved
  • 0.13 cup Thinly Sliced Red Onions
  • 0.13 cup Barbecue Sauce
  • 1 tablespoon Mayonnaise
  • 1/2 tablespoon Lime Juice
  • 1 tablespoon Chopped Fresh Cilantro
  • as needed Crispy Tortilla Strips, For Topping

Directions: Panera Bread Bbq Chicken Salad Recipe

Cooking Directions

  • STEP 1.Season the chicken breasts with salt, pepper, and your favorite barbecue seasoning.
  • STEP 2.Grill the chicken over medium heat until cooked through, about 6-8 minutes per side.
  • STEP 3.Let the chicken rest for a few minutes, then slice it into thin strips.
  • STEP 4.In a large bowl, combine the mixed greens, corn, black beans, tomatoes, and red onions.
  • STEP 5.In a separate bowl, whisk together barbecue sauce, mayonnaise, lime juice, and cilantro to make the dressing.
  • STEP 6.Pour the dressing over the salad and toss until well coated.
  • STEP 7.Top the salad with the sliced grilled chicken and crispy tortilla strips.
  • STEP 8.Serve immediately and enjoy!

Cooking Tips

  • You can also cook the chicken in a skillet or bake it in the oven.
  • Feel free to add other vegetables like bell peppers or cucumbers to the salad.
  • For a spicier dressing, add a pinch of cayenne pepper or hot sauce.

Storage and Serving

  • This salad is best served immediately.
  • If you have leftovers, store the components separately and assemble just before serving again.
  • Refrigerate the dressing and the cooked chicken separately.
Nutrition
value
180
calories per serving
3 g Fat8 g Protein27 g Carbs18 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    8g
  • Carbs
    27g
  • Fiber
    18g

MacroNutrients

  • Carbs
    27g
  • Protein
    8g
  • Fiber
    18g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    188mg
  • Iron
    6mg
  • Vitamin A
    776mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    175mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    131mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    110mg
  • Manganese
    < 1mg
  • Phosphorus
    59mg
  • Selenium
    4mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp