Napa Almond Chicken Salad---A Panera Bread Copy Cat

Can I just say that it is ALMOST March and that this year already needs to slow down?!

Ok, but let's be honest tho... I am NOT complaining about it almost being Spring, or the fact that summer is right behind that and all the warmer weather that that entails! Because I don't know about you guys but I am SOOO over the colder weather and ready for some sunny sunshine goodness!

I have been slacking a little on posting as some of you have noticed. I have been SO busy and I do apologize! It's not that I haven't wanted to blog a post or two, it's just that I have been trying to complete my office upstairs and starting the process of merging two of my in-home businesses. Then I had some health issues arise and I have just been too tired to do much of anything! 

With that being said though and all this talk of Spring, I decided to whip up this yummy Panera Bread copycat recipe: Napa Almond Chicken Salad... 

1. Because it is so easy-peasy.

2. Because it is not only healthy, but DELICIOUS!

Anyone who knows me personally, knows just how much I LOVE the chicken salad from Panera! Man, I could eat there everyday but that gets pricey so my search for a close replica of the chicken salad began and this is my go-to recipe for it when I am craving Panera.You can find the original recipe over at Two Red Bowls and if you haven't checked them out yet, you must, lots of great stuff!

Mr.Hooah and I absolutely LOVED this on cheddar rolls we got from one of our local bakeries! I promise that if you love a good chicken salad, that this is definitely the recipe you'll want to jot down in your recipe book!

-XO for now and thanks to those of you who have checked in on me,

 it means more than you know! 

Napa Almond Chicken Salad

 (A Panera Bread CopyCat)

2-3 chicken breasts, boiled, then shredded or cubed

3 stalks celery, chopped
3 whole green onions, chopped
2 c. grapes, halved
1 small apple, diced
3-4 TBSP. Mayo
2-3 TBSP. Greek yogurt (or you can use sour cream or plain yogurt, I preferred Greek Yogurt)
1/4 c. dill, minced
1/2 c. slivered almonds (they do not have to be Napa!)
1-2 TBSP. brown sugar
1 TBSP. lemon juice
salt and pepper to taste

1. Boil chicken breasts for about 10 minutes or until cooked through. Let cool, shred into large shreds with a fork, and then chop into bite-sized pieces.
2. Chop celery, green onions, grapes, and apple, and combine in a bowl with the chicken and almonds.

3. Whisk together mayo, Greek yogurt, brown sugar, lemon juice, salt, pepper, and dill. I like to add quite a bit of salt and pepper, because the chicken can be bland otherwise — probably about 1/2 tsp pepper and almost 1 tsp salt, but definitely taste as you go.
4. Pour over the chicken mixture and toss until coated.

 5. Let chill for a few hours or even overnight.