Who knows a good salad when they see one? This Spring Salad Mix (Panera Apple Fuji Salad Copycat) is super big on flavor! Large pieces of chicken combine with crunchy dried apples and creamy goat cheese to make a healthy go-to lunch for any day of the week. You must try this Spring Salad Mix recipe soon!
- Chicken - One small chicken breast should do.
- Lettuce - We prefer Spring Mix for this salad.
- Tomatoes - We use a small handful of grape tomatoes and slice them in half.
- Cucumber - English cucumbers are our go-to cucumber because they have less seeds.
- Red onion - Just a little red onion. You don't want it to overpower the salad.
- Apple chips - I like the Seneca brand. We buy the plain non-flavored variety.
- Walnuts - Walnuts are great salad toppers. We keep salad nuts frozen so they will retain their freshness.
- Goat cheese - Goat cheese has a creamy texture and is great on salads. Gorgonzola would work for this recipe as well.
- Poppyseed dressing - We prefer this over the Fuji Apple Salad Dressing by Panera
Note: Refer to the recipe card below for exact quantities.
How to Make Spring Salad Mix (Panera Apple Fuji Salad Copycat)
Step One: Prepare the Dressing
There are several ways to prepare homemade salad dressings:
1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.
Homemade salad dressings are easy to make if you keep some essential ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.
Step Two: Prepare the Protein
To prepare the chicken, first, preheat the oven to 375 degrees F. Next pound the chicken flat, then add seasoning. In a cast-iron skillet on medium-high heat, sear the chicken for 2-3 minutes on each side. Place the chicken into the oven and continue to cook for approximately 8-10 minutes, or until the chicken reaches a minimum internal temperature of 165 degrees F. Finally, remove and let rest for 5 minutes before slicing.
Step Three: Prepare Ingredients
Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.
Step Four: Assemble and Serve
Assemble the salad in layers with Spring Mix on the bottom, followed by cooked chicken breast, fresh diced vegetables, goat cheese, walnuts, and apple chips.
Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.
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- Salad bowl
- Salad tongs
- Oil and vinegar dispensers
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
Buy pre-washed and ready-to-eat lettuce to save time.
Have leftover ingredients?
- Leftover goat cheese can be added to this Roasted Beet and Mandarin Orange Salad with Citrus Vinaigrette
In the mood for a similar dish?
Try these other salad recipes ideas:
More chicken recipes you will love:
Refrigerating tomatoes will extend their shelf life, but could also decrease their flavor or change their texture. If you don't want your tomatoes to go bad, wait until they are fully ripe, refrigerate for a few days, then bring them back to room temperature before slicing.
Spring Salad Mix (Panera Apple Fuji Salad Copycat)
- 3 tablespoon Poppyseed dressing
- 1 6oz. Chicken breast
- 3 oz. Spring mix lettuce
- 5 qty Grape tomatoes
- ⅓ qty English cucumber
- 1 half slice Red onion
- 8 qty Apple chips
- 2 tablespoon Walnuts
- 1 oz. Goat cheese
- ¼ teaspoon Pepper (or to taste)
- In a small bowl whisk together the dressing ingredients. Set aside.
- Preheat the oven to 375 degrees F.
- Place chicken breast between two pieces of plastic wrap. Pound the chicken flat, then add seasoning.
- In a cast-iron skillet on medium-high heat, sear the chicken for 2-3 minutes on each side.
- Place the chicken into the oven and continue to cook for approximately 8-10 minutes, or until the chicken reaches a minimum internal temperature of 165 degrees F.
- Remove and let rest for 5 minutes before slicing.
- Wash lettuce and set it aside to drain in a colander.
- Wash remaining produce and cut into small salad sized portions.
- Assemble salad with all ingredients.
- Drizzle prepared dressing on top.
- Gently toss the salad and serve immediately.
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.