PANERA CHICKEN SALAD

PANERA CHICKEN SALAD image

Categories Chicken

Yield 4-6 servings

Number Of Ingredients 14

1/2 lb boneless skinless chicken breast
2 celery ribs, chopped
tomato, slices
red onion, slices
lettuce
mustard
onion powder
garlic powder
1 pinch white pepper (Black pepper is ok too)
1 teaspoon lemon juice
1 cup mayonnaise (I like Kraft Real Mayonnaise)
1 1/2-2 tablespoons granulated sugar
sliced white bread (or Semolina bread from Panera)
Change Measurements: US \| Metric

Steps:

Directions: Prep Time: 15 mins Total Time: 30 mins 1 Take the Chicken Breasts and place them on a cutting board. Cover with plastic wrap and pound with a mallet (or a frying pan if you don't have one) to a 1/2 inch thickness. They will cook more evenly and it will be easier to chop them into even chunks. HEAVILY season both sides of the chicken with garlic and onion powder. (You are going to boil the chicken so don't worry about it being too salty.) Put the chicken in a saucepan and cover with water. Bring it to a boil and then cover and let simmer till cooked, about 10 minutes. If it finishes cooking earlier then take it out then so it doesn't become rubbery. Take the chicken out and let cool. 2 Chop the celery and the cooled chicken and set in a bowl. In another small bowl put mayo, sugar, pepper, lemon juice together and whisk until well combined. You want the sugar to disintegrate so that you're not tasting the grain. 3 Mix the mayo with the chicken and celery. Take a slice of bread and place a large slice of lettuce, then tomato, then red onion. Top with the chicken salad and another slice.