Air Fryer Copycat Panera Napa Almond Chicken Salad

Ingredients

Chicken Salad:
½ cup sliced almonds
3 cups chicken breast,
½ cup red grapes, seedless red grapes
⅓ cup celery, diced

Chicken Salad Dressing:
¾ cup mayonnaise
2 tablespoons lemon juice, about 1 lemon
1 tablespoon honey
1 teaspoon apple cider vinegar
½ teaspoon dry ground mustard
½ teaspoon onion powder
½ teaspoon rosemary
½ teaspoon sea salt, to taste
¼ teaspoon dried basil
¼ teaspoon black pepper, to taste

Serving:
12 slices sandwich bread
2 small tomatoes, sliced
1 cup Green leaf lettuce

Directions

Preheat your air fryer to 350°F (175°C). Place the ½ cup sliced almonds in the air fryer basket in a single layer. Toast for 3-5 minutes, shaking halfway through, until golden and fragrant. Remove and set aside to cool.

Season boneless, skinless chicken breasts with salt, pepper, and olive oil. Preheat your air fryer to 375°F (190°C). Place the chicken breasts in the air fryer basket and cook for 12–15 minutes, flipping halfway through. Ensure the internal temperature reaches 165°F (75°C). Let the chicken rest before chopping into bite-sized pieces.

In a small bowl, whisk together the mayonnaise, lemon juice, honey, apple cider vinegar, ground mustard, onion powder, rosemary, salt, basil, and black pepper until smooth.

In a large bowl, combine the cooked chicken, toasted almonds, diced celery, and halved grapes. Pour the dressing over and mix gently until well-coated.

Lay out the sourdough bread slices. Layer the chicken salad, tomato slices, and green leaf lettuce on one slice of bread. Top with the other slice of bread to make a sandwich.

Cut the sandwich in half and serve immediately. Alternatively, enjoy the salad on its own or as a wrap!