Say hello to one of your new favorite summer salads! This copycat Panera strawberry poppyseed salad with chicken is loaded with fresh fruit, juicy chicken, and just the right amount of sweet dressing. I like to make mine with more chicken, extra fruit, and a lighter touch on the dressing.
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Why You’ll Love This Recipe
- Light and refreshing — the perfect summer salad.
- Makes a satisfying and healthy light lunch or dinner.
- Easy to customize with your favorite fruits, greens, or protein.
You can follow my recipe, stick with their original, or find your sweet spot somewhere in between. That’s the beauty of making it yourself, you can adjust it just the way you like!
If you love sweet and savory salads like this, try my Arby’s chicken pecan salad copycat or this Green Salad with Chicken. For something a little bolder, check out my Southwest BBQ Chicken Salad. We keep all of these in our monthly rotation!
Ingredient Photo
Ingredient Notes
- Crisp Lettuce: Like Panera, we use Romaine lettuce. I buy it already chopped and ready to go. Mixed greens also pair well with these ingredients, so feel free to use your favorite.
- Chicken: I use two boneless, skinless chicken breasts to make four salads — about 6 ounces of chicken per salad.
- Berries: Fresh strawberries and fresh blueberries are best. Frozen won’t work here since they’re too watery.
- Pineapple: I use fresh pineapple, but canned pineapple works too — just be sure to drain it really well.
- Mandarin Oranges: I like canned mandarin oranges, but fresh ones like Cuties or Halos will also work.
- Toasted Pecans: Toasting brings out their flavor, but watch closely so they don’t burn. You can skip this step if you prefer.
- Dressing: There’s a store-bought version of the Panera poppyseed dressing, but I use Skinnygirl because it’s just as flavorful and much more figure-friendly.
Ways to Cook the Chicken for This Salad
However you cook it for this recipe, it’s best to keep the seasoning simple with just a little salt and pepper.
- On the grill: Try my Chicken Breast on the George Foreman Grill recipe or cook it on your outdoor grill.
- In the air fryer: I don’t have a recipe for this (yet) but there is an easy recipe over at allrecipes.
- In the oven: Check out my recipes for Regular Chicken and Thin Chicken.
- On the stovetop: Cut the chicken into bite-sized pieces, add a little oil to a skillet, and cook over medium heat stirring occasionally until cooked through, about 6-8 minutes.
Step-By-Step Photos
See recipe card below for full ingredients list and detailed instructions.
Step 1: Add the pecans to a dry skillet over medium heat. Stir frequently until fragrant and lightly browned, about 5 minutes. Set aside to cool.
Step 2: Cook the chicken using your preferred method, then slice into strips or bite-sized pieces.
Step 3: Place the romaine in a large bowl. Pour in the dressing and toss until evenly coated.
Step 4: Layer the salad on plates or in bowls. Start with the dressed romaine, then add the fruit, toasted pecans, and finish with the chicken.
Additional Add-Ins
We love this salad just the way it is, whether we’re making it at home or ordering it out. But if you want to mix things up, here are a few tasty ideas:
- Swap the pecans for your favorite nuts. Walnuts, sunflower seeds, or slivered almonds are all delicious.
- Add some cheese for extra creaminess and flavor. Feta, blue cheese, or goat cheese crumbles are all great choices.
Frequently Asked Questions
Yes, the salad components can be prepped and stored separately in airtight containers, then when it’s time to eat you’ll just have to toss the lettuce with the dressing and assemble the salad.
Absolutely! That’s a great way to make this super quick and easy.
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Copycat Panera Strawberry Poppyseed Salad with Chicken (Better at Home)
Ingredients
What you'll need for 4 salads:
- 2 cooked boneless skinless chicken breasts
- 12 cups chopped Romaine lettuce
- ½ cup poppyseed dressing
- 1 cup fresh blueberries
- 1 cup chopped fresh strawberries
- 1 cup fresh pineapple chunks
- 1 can drained mandarin oranges 11 oz
- ¼ cup chopped, toasted pecans
What you'll need for 1 salad:
- 6 ounces cooked boneless skinless chicken breasts
- 3 cups chopped Romaine lettuce
- 2 tablespoons poppyseed dressing
- ¼ cup fresh blueberries
- ¼ cup chopped fresh strawberries
- ¼ cup fresh pineapple chunks
- ¼ can drained mandarin oranges
- 1 tablespoon chopped, toasted pecans
Instructions
- Add the pecans to a dry skillet over medium heat. Stir frequently until fragrant and lightly browned, about 5 minutes. Set aside to cool.
- Drain the oranges, chop the strawberries, pineapples, and lettuce if not using pre-chopped.
- Place the romaine in a large bowl. Pour the dressing over the top and toss until evenly coated.
- Layer the salad on plates or in bowls. Start with the dressed romaine, then add the fruit, toasted pecans, and finish with the chicken.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.