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Copycat Panera Bread Greek Chicken Salad recipe overhead shot

Copycat Panera Bread Greek Chicken Salad Recipe

This easy Copycat Panera Bread Greek Chicken Salad is fresh, flavorful, and ready in about 15 minutes. Perfect for healthy lunches, meal prep, or a quick dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine American, greek

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 enjoy
    1/3 cup crumbled feta cheese, 1 grilled chicken breast

Notes

• Make it a Meal Prep Salad: Store the salad ingredients and the dressing separately in airtight containers and assemble just before eating to keep everything fresh.
• 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.
Keyword Copycat Panera Bread Greek Chicken Salad recipe
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