Copycat Panera Strawberry Poppyseed Chicken Salad

This Copycat Panera Strawberry Poppyseed Chicken Salad is the recipe I keep coming back to every single summer, and once you try it, you will understand why. It packs 31 grams of protein per serving, comes together in under 30 minutes, and honestly tastes better than anything I have ever ordered at the restaurant.

I will be real: my teenagers were skeptical the first time I set this on the table. A salad for dinner? Hard sell. But after one bite of that creamy poppy seed dressing drizzled over juicy grilled chicken and sweet strawberries, they were completely hooked. Now it lands on our table almost every week from May through September without a single complaint.

What makes this Copycat Panera Strawberry Poppyseed Chicken Salad so special is how it balances sweet, savory, and crunchy in every single forkful. The homemade dressing comes together in minutes using simple pantry staples, the chicken grills up beautifully, and the whole meal is on the table in about 28 minutes.

Ingredients for Copycat Panera Strawberry Poppyseed Chicken Salad

For the Dressing:

• 1 can (11 oz) mandarin orange sections, undrained (drain and reserve exactly 1 tbsp of juice before using)
• 1 cup canned pineapple chunks, undrained (reserve 1 tbsp juice) – my preference is pineapple packed in 100% juice to lower added sugars without losing any sweetness
• 1/3 cup mayonnaise
• 2 tablespoons white wine vinegar or champagne vinegar
• 1 tablespoon sugar (omit entirely if using juice-packed fruit)
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon salt
• Pinch of dry mustard

For the Salad:

• 8 cups romaine lettuce, chopped (about 1 head) – in my experience, freshly chopped romaine holds up far better than pre-bagged; it stays crisp under the dressing
• 1 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 1/2 cup pecans, coarsely chopped – pro tip: toast them in a dry skillet over medium heat for 3 to 4 minutes before assembling; the flavor difference is remarkable
• 2 boneless, skinless chicken breasts (6 oz each), grilled and sliced – I recommend seasoning lightly with salt, pepper, and a drizzle of oil before grilling for the best char

Step-by-Step Instructions

Step 1: Drain the mandarin oranges and pineapple chunks into a small bowl, reserving exactly 1 tablespoon of juice from each can separately. Set the drained fruit aside. To the reserved juices, add the mayonnaise, vinegar, sugar, Dijon mustard, poppy seeds, dried minced onion, salt, and dry mustard. Whisk until smooth and fully combined. Refrigerate while you prepare the rest.

Step 2: Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Watch them carefully because they go from toasted to burnt quickly. Set aside to cool.

Step 3: Preheat your outdoor grill to high heat (400 to 450 degrees F) and lightly oil the grates. Grill the chicken breasts uncovered, flipping once halfway through, until lightly charred on the outside and the internal temperature reaches 165 degrees F (74 degrees C), about 12 to 15 minutes total. Remove from the grill and let rest for 3 to 5 minutes before slicing. Resting keeps every slice juicy instead of dry.

Step 4: Place the chopped romaine in a large bowl. Add half the dressing and toss gently to coat. Add the sliced strawberries, blueberries, toasted pecans, and the reserved drained mandarin oranges and pineapple. Toss lightly to distribute everything evenly.

Step 5: Divide the salad evenly among 4 serving plates. Top each portion with sliced grilled chicken and serve the remaining dressing on the side so the salad stays crisp all the way to the last bite.

What to Serve with Copycat Panera Strawberry Poppyseed Chicken Salad

This salad is satisfying as a standalone meal, but a thoughtful side dish can round out the experience perfectly. Here are some pairings that work beautifully.

Crusty Sourdough or Light Bread: A warm, chewy slice balances the lightness of the salad and gives you something to mop up any extra poppy seed dressing. My family always asks for bread alongside this one.

Healthy Rotisserie Chicken Salad: If you are meal prepping for the week, making a batch of this high protein chicken salad alongside your strawberry poppyseed salad means lunches are handled for days. Both are fresh, light, and ready fast.

Classic Cobb Salad: Hosting a summer lunch? Serving this Cobb alongside the poppyseed salad gives your guests a beautiful spread with complementary flavors and textures across both plates.

Healthy Avocado Chicken Salad: Add creamy richness to your meal by serving a small scoop of this avocado chicken salad on the side, or simply tuck a few slices of fresh avocado right into the poppyseed salad itself.

High Protein Cucumber Salad: Light, crunchy, and refreshing, this cucumber salad makes a perfect cold side that contrasts the sweet fruit flavors in the poppyseed dressing without competing with them.

Blender Greek Yogurt Ranch Dressing: If your family loves extra dipping sauce, offer this lighter homemade ranch alongside for those who want a savory alternative to the poppy seed dressing.

Pesto Chicken Salad: Another fresh, protein-forward salad that pairs beautifully on a lunch spread. The herby pesto flavor is a great contrast to the sweet fruit notes in the poppyseed version.

Storage & Serving Tips

Store all salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar and give it a good shake or whisk before serving, as it may separate slightly overnight.

I recommend tossing the salad with dressing only right before serving. Dressed greens turn soggy within an hour, and the fruit releases liquid that dilutes the dressing quickly. The grilled chicken stores beautifully on its own and is just as good the next day cold or at room temperature.

Pro tip: this salad is a great work lunch option. Pack the dressing in a small container on the side and keep the greens, fruit, and chicken in separate compartments. Toss everything together at your desk for a restaurant-quality meal on a busy day. Freezing is not recommended for any component of this salad.

Conclusion

Print

Copycat Panera Strawberry Poppyseed Chicken Salad

A fresh, homemade take on Panera’s best-loved entree salad with juicy grilled chicken, sweet berries, toasted pecans, and a creamy homemade poppy seed dressing. High protein and ready in under 30 minutes.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Copycat Panera Strawberry Poppyseed Chicken Salad, grilled chicken salad, high protein salad, Panera copycat recipe, strawberry poppyseed salad

Prep Time 13 minutes minutes

Cook Time 15 minutes minutes

Total Time 28 minutes minutes

Servings 4 portions

Calories 500kcal

Equipment

• Outdoor grill
• Large mixing bowl
• Small mixing bowl
• Whisk
• Instant-read meat thermometer
• Dry skillet (for toasting pecans)

Ingredients

• 1 can (11 oz) mandarin orange sections undrained; drain and reserve exactly 1 tablespoon of juice
• 1 cup canned pineapple chunks undrained; reserve 1 tablespoon juice; prefer juice-packed for lower sugar
• 1/3 cup mayonnaise
• 2 tbsp white wine vinegar or champagne vinegar
• 1 tbsp sugar omit if using juice-packed canned fruit
• 1 tbsp Dijon mustard
• 1 tbsp poppy seeds
• 1/2 tsp dried minced onion
• 1/4 tsp salt
• 1 pinch dry mustard
• 8 cups romaine lettuce chopped (about 1 head); freshly chopped holds up better than pre-bagged
• 1 cup fresh strawberries sliced
• 1/2 cup fresh blueberries
• 1/2 cup pecans coarsely chopped and toasted in a dry skillet for 3 to 4 minutes before use
• 2 boneless skinless chicken breasts (6 oz each) grilled and sliced; season with salt, pepper, and oil before grilling

Instructions

• Drain the mandarin oranges and pineapple chunks, reserving exactly 1 tablespoon of juice from each can separately. Set the drained fruit aside. In a small bowl, whisk together the reserved juices, mayonnaise, vinegar, sugar, Dijon mustard, poppy seeds, dried minced onion, salt, and dry mustard until smooth and fully combined. Refrigerate while you prepare the rest.
• Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Watch carefully to prevent burning. Set aside to cool.
• Preheat your outdoor grill to high heat (400 to 450 degrees F) and lightly oil the grates. Grill the chicken breasts uncovered, flipping once halfway through, until lightly charred and the internal temperature reaches 165 degrees F (74 degrees C), about 12 to 15 minutes total. Remove from the grill and let rest for 3 to 5 minutes before slicing.
• Place the chopped romaine in a large bowl. Add half the dressing and toss gently to coat. Add the sliced strawberries, blueberries, toasted pecans, and reserved drained mandarin oranges and pineapple. Toss lightly to combine.
• Divide the salad evenly among 4 serving plates. Top each portion with sliced grilled chicken and serve with the remaining dressing on the side.

Notes

For a lower sugar option, use canned mandarins and pineapple packed in 100% juice and omit the sugar from the dressing. Toast pecans before assembling for the best flavor. Store all components separately in airtight containers for up to 2 days. Do not dress the salad in advance. Freezing is not recommended.