In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.
Why do food places retire their BEST menu items?
This is what I ask myself every time my favorite things are removed from a menu. Taco Bell did it years ago with their chili cheese burritos and most recently with their crispy potato soft tacos. Panera also removed THE BEST salad (in my opinion).. their ancient grain arugula salad with chicken.
I would order that salad with a cup of autumn squash soup once a week while Malloree played middle school volleyball. It was my absolute go-to favorite meal on those game nights! Pure Panera perfection. Until they discontinued it. Never to be served again.
So what’s a girl to do but recreate it herself?
To Make This Ancient Grain Arugula Salad You Will Need:
for the dressing:
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- onion powder – Lends additional bold oniony flavor.
- kosher salt – Enhances the flavors in the recipe.
- apple cider vinegar – For tang and acidity.
- white balsamic vinegar – Adds floral and fruity notes with a sweet finish.
- apple cider – Try to look for fresh pressed apple cider (NOT apple cider vinegar). We’re lucky and live around the corner from a cider mill.
- dijon mustard – Adds flavor and helps emulsify the dressing.
- honey – Lends sweetness and flavor.
for the salad:
- lemon juice – Lends acidity for tenderizing and subtle citrus flavor.
- garlic – Lends distinct punchy flavor.
- sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
- rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of lemon, pepper and sage.
- thyme (fresh) – Adds a subtle earthy, slightly minty and lemony flavor.
- paprika – Adds color and subtle flavor.
- olive oil – Lends fat and flavor.
- boneless skinless chicken thighs – Or substitute with boneless skinless chicken breasts.
- baby arugula – A fresh leafy green that is slightly bitter and peppery.
- coleslaw – Adds delicious crunch to the salad.
- cooked blend of grains (i.e. quinoa, brown rice and lentils) – I used TruRoots olive oil and sea salt quinoa, brown rice and lentils. (not sponsored)
- apples – Like fuji, honeycrisp or cosmic crisp.
- grapes – I use seedless red grapes.
- roasted and salted pepitas (shelled pumpkin seeds) – For crunch.
Make The Vinaigrette:
In a jar add the 1/4 teaspoon each of garlic powder and onion powder, a generous pinch of kosher and 1 tablespoon each apple cider vinegar and white balsamic. Whisk to combine.
Pro tip: adding the vinegar to the salt will help dissolve and flavor the dressing more efficiently.
Then add 1/4 cup apple cider, 1 heaping teaspoon Dijon, 1 teaspoon honey and 2 tablespoons olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.
Make the Chicken:
Moving on to the chicken. In a mixing bowl, measure and add 1/2 tablespoon minced fresh rosemary and thyme, 1 tablespoon minced sage, 1 tablespoon grated garlic (I use the chunky garlic that comes in the tube – so fast!), 1/2 a teaspoon of paprika, juice of 1 small lemon (about 2 tablespoons) and 1 tablespoon olive oil.
Mix well to combine.
Add 1 pound (give or take) of boneless, skinless chicken thighs or thin-cut chicken breasts to the bowl.
Toss well to coat.
Let marinade while your preheat your grill pan over medium heat.
Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper.
Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.
Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.
Build The Salad:
Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. TruRoots makes little 8-1/2 ounce pouches of quick cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil). The pouches really come in handy for recipes like this. #notsponsored
Top with sliced grilled chicken and toasted pepitas. I toast the pepitas in a dry skillet over medium to medium-low heat until golden and fragrant.
Drizzle with 1 to 2 tablespoons of the dressing.
And serve.
Season with extra black pepper if desired.
Fresh, crisp and so flavorful and so much better than Panera. Sorry, Panera. I still love you though! I ate this salad all weekend and let me just tell you, it’s even BETTER topped with crumbled goat cheese!
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Enjoy! And if you give this Ancient Grain Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Ancient Grain Arugula Salad
Ingredients
FOR THE CIDER VINAIGRETTE:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1-2 pinches kosher salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon white balsamic vinegar
- 1/4 cup apple cider
- 2 tablespoons olive oil
- 1 (heaping) teaspoon dijon mustard
- 1 teaspoon honey
MAKE THE CHICKEN:
- juice from 1 small lemon, about 2 tablespoons
- 1 tablespoon olive oil
- 1 tablespoon grated garlic
- 1 tablespoon fresh sage, minced
- 1/2 tablespoon fresh rosemary, minced
- 1/2 tablespoon fresh thyme leaves, minced
- 1/2 teaspoon paprika
- 1 pound boneless skinless chicken thighs, or thin-cut chicken breasts
- kosher salt
- black pepper, freshly ground
- olive oil spray, for grill pan
FOR THE SALAD:
- 5 ounces baby arugula
- 2 cups coleslaw mix, green cabbage and carrots
- 1 apple, sliced into matchsticks (fuji, honeycrisp or cosmic crisp)
- 1 cup red seedless grapes, halved
- 8 ounces cooked grains, quinoa, brown rice and lentils (*see notes)
- 1/4 cup toasted pepitas, (**see notes)
- goat cheese, optional
Instructions
FOR THE CIDER VINAIGRETTE:
- In a jar add the garlic powder, onion powder, plus a generous pinch of kosher. Pour in the apple cider vinegar and white balsamic. Whisk to combine. Adding the vinegar to the salt will help dissolve and better flavor the dressing.
- Then add the apple cider, Dijon, honey and olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.
MAKE THE CHICKEN:
- In a mixing bowl, measure and add in the minced fresh rosemary, thyme, sage, grated garlic (I use the chunky garlic that comes in the tube – so fast!), paprika, juice of a small lemon and olive oil.
- Add the chicken thighs (or thin-cut chicken breasts) to the bowl and toss well to coat. Let marinate while you preheat your grill pan over medium heat.
- Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper. Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.
- Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.
FOR THE ANCIENT GRAIN SALAD:
- Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. Top with sliced grilled chicken and toasted pepitas.
- Drizzle with 1 to 2 tablespoons of the dressing.
Notes
This recipe was originally posted on November 2, 2020 and has been updated with clear and concise instructions, new photography and helpful information.
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I am starting to spend every weekend with you now that Michigan is getting colder! Every available Saturday, and Sunday I am testing out a new recipe. This weekend was this salad. I am now incorporating the cooked grains into other salads. That was a pleasant surprise. I’ve told you before that I love the way you organize your site with beautiful photos and comprehensive instructions. SS is my “GoTo” recipe site.