The Best Napa Chicken Salad Sandwich not from Panera Bread
When I am thinking of recipes to make. I think of a lot of things. Such as how hard and fussy will the recipe be? I don’t care much for fussy recipes unless they taste fantastic enough to want to endure the fussiness. Sandwiches are not like that. That’s why I am surprised that I don’t have a lot of sandwich recipes on my site. I love sandwiches, they are generally not a fussy recipe and they are pretty darn good too.
That is why when I came across the Napa Chicken Sandwich at Panera Bread, I wanted to try it. I loved it and with all the foods that I love I wanted to duplicate it.
I have made many variations on this, but none can quite make it taste the same way. Then bingo, I think it hit me. Tarragon was the missing ingredient. Chicken and Tarragon go together like peanut butter and jelly, like peas and carrots.
Sorry, I think I may have just had a Forrest Gump moment there for a minute.
Oops, I got off track, sometimes that happens. Anyway, I think I may have done it this time.
Oh yeah, and if you work at Panera Bread, could you give me the recipe? I wont give it to anyone else. (I say this as I cross my fingers behind my back.)
Print RecipeThe Best Napa Chicken Salad Sandwich not from Panera Bread
Ingredients:
4 cups cooked chicken chopped into 3/4 inch dice.
1 tablespoon salt
1 teaspoon pepper
1/2 cup mayo
1/2 cup sour cream
1 1/2 tablespoons dried tarragon
1 cup small diced celery
1 cup red or green grapes cut in 1/2
1/2 cup almonds
Directions:
Place the chicken in a large bowl. Sprinkle with salt and pepper. Add mayo, sour cream, tarragon, celery, grapes and almonds. Toss well and refrigerate for several hours. Enjoy over lettuce or as a sandwich.
Peace be with you,
Veronica
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My name is Veronica, but my friends and family call me Vonnie. I am a Catholic, mom, wife, sister, daughter and friend. I am a food writer, food blogger, food photographer, recipe contest winner, college graduate, self proclaimed bookworm. I am a lover of freshly baked bread, Krispy Kreme Donuts, a great cup of coffee, fried chicken and all that is comfort food (
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Mouthwatering, chicken salad. Thank you for the recipe
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Wonderful looking chicken salad! I am now yearning for a big sandwich!!!
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That looks sooo good Veronica! I love chicken salad sandwiches. Love the tarragon addition!
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Love the grape, tarragon, celery combo. I don’t use tarragon often enough. I bet I would love this sandwich. In all honesty I am tired of Panera Bread. Homemade is the best.
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Vonnie: Your chicken salad does look better than Panera. I like Panera, but always leave hungry. I must give yours a try soon.
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Ok, you’ve made us hungry! Do you deliver?
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Ahh terragon! Ok, I’m gonna have to try that! This recipe sounds SO good! I’m gonna be sharing on Weekend Potluck this week. Thank you for sharing with us! ~Brandie
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Wow Brandi that is wonderful. I will be looking for it!
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Wow Brandie that would be wonderful!
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I love it when I recreate a favorite dish from a local restaurant. Then I can have it anytime I’d like. This sandwich looks amazing. What a good use for leftover chicken. The grapes and tarragon take it over the top.
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I have to say I had high hopes for this, especially after reading the comments. I’m not sure if I did something wrong, or if there ‘s a typo in the recipe. I looked over the recipe several times to make sure I read it correctly, and I did, but mine ended up WAY salty. And I only added 2 teaspoons, not even the full 1 tablespoon called for. Now I have to try to figure out how to fix it because it’s not even edible as salty as it is right now.
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vgantley — April 29th, 2013 @ 10:48 am
Alex,
Sorry to hear about that. 1 tablespoon of salt to 4 cups of chicken is not that much. Perhaps your chicken was already salted before you make it?
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Actually, the chicken wasn’t salted at all. I used raw chicken breast that I purchased at the store and poached in water. I know some chicken breasts have a “solution” injected in them, but this is the same chicken I always buy and have never had problems with other recipes’ salt content. Other than the salt, the salad seed really tasty, but again, I’ll have to try to fix it before it can be eaten. Any suggestions ?
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Alex,
Yes, that was what I was thinking, Sometimes manufacturers add salt as a
retardant. Unfortunately you can add more salt, you cant take it away. I have no
remedy for that. Did you use salted almonds maybe? Maybe you got extra from
that? Perhaps you could add some more chicken, mayo, sour cream, other
ingredients, to balance it out? I am so sorry. I have never had a reader have a
problem with any of my recipes and this perplexes me. I don’t have a clue as to
why it was so salty. Like I said I made it for my family and they loved it.
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No need to be sorry.
I just wanted to put that out there in case others wanted to try less salt to begin with. I used the same chicken I usually use with other recipes, but I’ve never noticed it being to salty. The only other thing I could think of was maybe the sea salt I used. It was quite fine, so maybe it would produce a saltier flavor? I added extra mayo, tarragon, celery and grapes this afternoon. Overall it was really tasty, but still too salty. I would definitely make it again, just start off with less salt next time. 
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