You’re going to love this Copycat Panera Bread Greek Chicken Salad recipe, a homemade version of the restaurant’s fan-favorite Panera Greek Salad that’s fresh, healthy, and full of bold Mediterranean flavors.
I’ve ordered this salad at Panera more times than I can count, so I set out to recreate a version that tastes exactly like the original (if not better!). After multiple test batches and taste comparisons, this is the closest copycat yet.
Ingredients for Copycat Panera Greek Chicken Salad
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Salad
- Romaine lettuce or spring mix: is the crisp and fresh base. Feel free to use a mix of greens if you like extra texture.
- English cucumber: adds crunch to the salad as well as a cool and refreshing taste.
- Red onion slices: brings a slight sharpness and beautiful color.
- Grape tomatoes: adds a distinct juiciness and sweetness. Alternatively, cherry tomatoes also work great.
- Kalamata olives: are the keys to that classic Greek flavor with its briny and bold flavor.
- Pepperoncini peppers: is what gives this simple Greek salad recipe that tangy, slightly spicy kick.
- Crumbled feta cheese: is an absolute essential because of its irresistibly creamy and salty flavors.
- Grilled chicken breast: adds protein and makes the salad filling enough for a meal.
- Salt and black pepper to taste
Homemade Panera Bread Greek Salad Dressing
- Extra virgin olive oil: is the base of the dressing and renders that rich and smooth flavor.
- Red wine vinegar: balances out the olive oil’s richness and adds tanginess and depth.
- Fresh lemon juice: brightens up all the flavors.
- Dried oregano: is a must-have for that classic Greek flavor profile.
- Dijon mustard: helps emulsify the dressing and adds a mild kick to the dressing.
- Dried basil: adds a subtle earthiness to this tangy vinegar and olive oil dressing.
- Garlic: gives a sharp depth of flavor to the dressing which rounds up all the flavors from the rest of the ingredients.
- Sugar (optional): balances the acidity, but feel free to skip it if you prefer your dressing to be tangy.
- Salt and black pepper: to season to your taste.
How to Make a Copycat Panera Bread Greek Chicken Salad Recipe from Scratch
Make sure to scroll down to the recipe card at the end of this post for the full recipe and detailed instructions to make this Copycat Panera Greek Salad!
- Make the Greek dressing: Firstly, make the dressing. In a small bowl or mason jar, combine all the dressing ingredients, except for the olive oil. Then, slowly drizzle in the olive oil while whisking until the dressing is fully combined. If assembling in a mason jar, then give everything a vigorous shake until everything is well combined. Set aside.
- Assemble the Salad: Next, in a large bowl, add the romaine lettuce, cucumber, red onion, grape tomatoes, kalamata olives, feta cheese, and pepperoncini peppers. Gently toss everything altogether to combine.
- Dress the Salad: Pour over your desired amount of dressing and toss well to coat all the veggies evenly. Once the salad is well mixed, pour over your desired amount of Greek dressing. Give everything another toss to coat the vegetables evenly with the dressing.
- Top and Serve: Lastly, add the grilled chicken sliced right on top of the salad. Garnish your Easy Panera Bread Copycat Greek Chicken Salad with extra feta cheese, Parmesan cheese (optional, if you have some) or olives. Serve and enjoy immediately!
Tips and Tricks for the Best Flavor
- Use pre-grilled chicken. Doing this helps you save time. Rotisserie chicken works really well too. This easy salad recipe makes great use of leftovers.
- Let the dressing sit. This will help the flavors meld beautifully and achieve that classic Greek salad taste. Let the dressing sit for at least 10-15 minutes before using it.
- Slice onions super thin. Soak them in cold water afterwards for 10 minutes to mellow their bite.
- Make it a wrap by tossing the salad into a pita or wrap with hummus for a delicious lunch on the go.
- Prep ahead: Store salad and dressing separately in the fridge to keep everything fresh until ready to eat.
Why You Need to Make This Recipe
- This Easy Panera Bread Copycat Greek Chicken Salad is seriously crave-worthy and delicious.
- It’s an easy recipe that uses simple ingredients.
- Quick, healthy, fresh, and bursting with so much flavor.
- Ready in 15 minutes from start to finish, at just a fraction of the price.
Frequently Asked Questions (FAQ's)
Yes, you can. Simply skip the chicken and replace it with chickpeas and tofu for a purely plant-based version.
Absolutely! But, remember to keep the dressing and chicken separate until ready to serve so that the crisp greens don’t wilt.
Pita or Naan, Greek lemon rice, hummus, roasted potatoes, or lentil soup are great side pairings.
If you’re not a fan of kalamata olives for its strong salty flavor or don’t have it on hand, black olives will do. It works in a pinch and is milder in flavor.
Not a problem. However, homemade dressing makes this salad shine.
Crispy romaine lettuce is what’s traditionally used, but feel free to mix in spring greens, iceberg lettuce, or spinach for variety.
Add more crunchy pepperoncini peppers or a pinch of crushed red pepper flakes to the dressing.
Yes, it is. But I encourage you to double check and make sure all your ingredients (especially mustard and spices) are certified gluten-free.
Yes! Just make sure you have an airtight container for each ingredient. Then, you can assemble fresh each day. Another way to enjoy this is with some delicious chicken salad with mayonnaise. In that case, add less dressing to the vegetable salad. Then lay the leftover salad over the bed of veggies in this recipe.
Aside from the original ingredients stated in this recipe, you can also add hard-boiled eggs coupled with chopped crispy bacon. You can even add other types of protein you like. Besides, it's your salad!
Easy Panera Bread Copycat Greek Salad
Copycat Panera Bread Greek Chicken Salad Recipe
Ingredients
For the Salad:
- 5 ounces romaine lettuce or a mix of romaine and spring greens, chopped
- 1 English cucumber diced
- 1/2 small red onion thinly sliced
- 1/3 cup grape tomatoes halved
- 1/3 cup kalamata olives pitted and sliced
- 1/4 cup pepperoncini peppers sliced (optional)
- 1/3 cup crumbled feta cheese
- 1 grilled chicken breast sliced
- Salt and black pepper to taste
For the Greek Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried basil
- 1 teaspoon minced garlic
- 1/4 teaspoon sugar helps balance out the flavors, omit if you prefer.
- 1/4 teaspoon salt to taste
- 1/8-1/4 teaspoon black pepper to taste
Instructions
Make the Dressing:
- In a small bowl or mason jar, whisk together the red wine vinegar, lemon juice, oregano, Dijon mustard, basil, minced garlic, salt, and pepper.Salt and black pepper, ¼ cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1/2 teaspoon dried basil, 1 teaspoon minced garlic, 1/4 teaspoon sugar, 1/4 teaspoon salt, 1/8-1/4 teaspoon black pepper
- Slowly drizzle in the olive oil while whisking until fully combined. Set aside.⅓ cup extra virgin olive oil
Assemble the Salad:
- In a large serving bowl, combine the romaine, cucumbers, red onion, grape tomatoes, olives, feta cheese, and pepperoncini.5 ounces romaine lettuce, 1 English cucumber, 1/2 small red onion, 1/3 cup grape tomatoes, 1/3 cup kalamata olives, 1/4 cup pepperoncini peppers
- Toss the salad with whoever much dressing you'd like. Toss well to coat the vegetables evenly. Serve and top with grilled chicken slices and enjoy1/3 cup crumbled feta cheese, 1 grilled chicken breast
Notes
• Chicken Options: You can use rotisserie chicken, grilled chicken thighs, or even marinated Greek chicken for extra flavor.
• Storage: The dressing can be stored in the refrigerator for up to 1 week. Shake well before using. How to Cook the Chicken Breast: •Grill: Season with salt, pepper, oregano, and garlic powder. Grill over medium heat for 5-6 minutes per side until 165°F. •Pan-Sear: Heat oil in a skillet over medium heat. Cook 5-7 minutes per side until golden and cooked through. •Oven-Bake: Bake at 400°F for 18-20 minutes, flipping halfway. •Meal Prep Tip: Cook extra chicken and store in the fridge for up to 4 days.
If you need another great copycat recipe to pair with this Greek salad, check out this Jason's Deli Chicken Salad Recipe or this Herb Crusted Texas Roadhouse Chicken Copycat Recipe.
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