Copycat Panera Salad with Grapes, Apples and Chicken

Panera at Home soup accompanies a  Copycat Panera Salad with Grapes, Apples and Chicken for a ‘better for you meal’ made  in the comfort of your own home. Copy Cat Panera SaladDisclosure: I received free samples of Panera at Home Soups.  I  was not financially compensated for my time. Opinions are my own. 

This past weekend was beautiful , and I had the  opportunity to spend some time  with a dear friend of mine, Pam,  visiting from Delaware. Pam and I were roommates years decades  ago at the University of Delaware. Both RDs with different career paths, it’s fun to catch up!  While we both love to cook,  our good intentions of making a Saturday night  meal of Chicken Agrodolce with Creamy Polenta, never came to be. But that’s ok.  Sometimes, you have to rethink homemade.

Enter Panera  at Home. It just so happened that the good folks at Panera helped me stock my refrigerator for the weekend with an assortment of  Panera Bread at Home soups. These easy to heat containers of savory soup gave me  the flexibility of  enjoying  picture perfect weather outside, riding bicycles and strolling the beach, without the need to rush back to make supper. In my opinion, there’s nothing better than being able to kick back in the comfort of my own kitchen and quickly assemble a delicious meal that’s ‘better for you’.  I  heated Panera at Home’s Turkey Sausage,  Kale and Quinoa  Soup (garnished it with a sage leaf) and put together my version  of Panera’s  Ancient Grain and Arugula Salad with Chicken.

I ‘m a long time Panera Bread customer because I apprecipate their beliefs of Food as it Should Be (and they have great hazelnut coffee too)!

• Free of artificial preservatives, sweeteners,colors or flavors from artifical sources.

• Savored and enjoyed. At a table. Alone or together with family and friends.

• Raised Responsibly. Sourced from farms that respect the food they produce.

• Personalized. Curated and customizable menus so you can eat the way you want.

If you’re like me and  frequent Panera Bread for the above reasons, you can now enjoy  the convenience of the Panera Bread at Home for times when it’s fitting to Rethink Homemade. Click here for a Panera at Home soup coupon to serve  this delicious soup…Copy Cat Panera Salad to go with this Panera Soupalong with the  salad I’m sharing today (recipe below).

 

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Copycat Panera Salad with Grapes, Apples and Chicken

Panera at Home soup accompanies a  Copycat Panera Salad with Grapes, Apples and Chicken for a ‘better for you meal’ made  in the comfort of your own home.

  • Author: Diane Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4

Ingredients

  • 1 cup precooked long grain and wild rice
  • 1 cup broccoli slaw mix ( broccoli and carrots)
  • 1 gala aple diced
  • 3 cups lettuce (romaine and red leaf)
  • 4 ounces sliced roasted chicken breast
  • 12 red grapes, cut in half
  • 1/2 teaspoon salt
  • 1 tablespoon Pomegranate Juice
  • 1 tablspoon white balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons canola oil

Instructions

In a salad bowl, add cooked rice, broccoli slaw mix, apples, lettuce, chicken, grapes.  Toss. Set aside. In a small prep bowl combine salt, Pomegranate juice, vinegar, honey and oil. Whisk. Pour over salad and toss to coat. Divide between two plates. Note: May substitute Panera Fuji Apple Vinaigrette Dressing .

Nutrition

  • Calories: 269
  • Sugar: 11 grams
  • Sodium: 326 mg
  • Fat: 4 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 44 grams
  • Fiber: 5 grams
  • Protein: 16 grams
  • Cholesterol: 0

Holiday Nut Roll | Recipe Redux

 Monk Fruit in the Raw keeps sugar in check in this Holiday Nut Roll.



Disclosure: I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.

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I don’t usually get in the mood for holiday baking when it’s 75 degrees outside. Yet, my desire to bake has gained momentum this week, thanks to the Recipe Reduxers’ creative recipes and festive photos posted in our final recipe contest for the year, Show us Your Sweets, sponsored by the makers of Monk Fruit in the Raw. In my opinion, these festive holiday pistachio cherry biscotti just say Jingle Bells.IMG_nutloaf5 And how about visions of these cute chocolate chip cookie croutons dancing in your head or maybe a kransekake, for goodness sake!

IMG_nutloaf5I was rather enthusiatic with the outcome of my first attempt (Less is Better Pumpkin Spice Cake) at baking with the latest sweetening alternative, Monk Fruit in the Raw. Prior to this, I have shied away from using sugar substitutes in baking because of the pitfalls; you can’t get the same volume, moisture, texture or color without  sugar.  Well, until now. Let me reintroduce Monk Fruit In the Raw.IMG_nutloaf5

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 Monk Fruit in the Raw keeps sugar in check in this Holiday Nut RollIMG_monkfruitintheraw3

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Monk Fruit in the Raw is a zero calorie sweetner made from monk fruit, a vine reipened fruit native to Asia. It’s 300 times sweeter than cane sugarIMG_monkfruitintheraw2 and sweetens without a bitter aftertaste. Because it is heat stable, you can substitute it for up to one-half of the sugar in your baked goods. For more information and cooking/baking tips click here.
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Please excuse me if this sounds like  bragging, but the performance of this sweetener in my pumpkin spice cake was so good, I’m experimenting with it in yet another one of my holiday favorites! This one is special (in a personal kinda way) and I haven’t had it in years. My Grandmother made it religiously around the holidays giving it nostalic meaning  for me. I combined her recipe with other similar recipes and made substitutions for fat along with sugar. Most of the sweetness in this nut roll is in the filling; so this is where I substituted one-half of the sugar with Monk Fruit in the Raw. I don’t remember my grandmother icing her bread, but I finished mine with a  simple icing, the base of which I made with nonfat Greek yogurt. I used 1/4 of the sugar as Monk Fruit in the Raw and the remainer as powdered sugar.

This bread is not overly sweet and can be served as a dessert, but I’d eat this bread with an omelet for breakfast, with a salad for lunch, before a run for quick energy, and after a run for recovery.

I hope you enjoy this recipe and please check out all of the other links at the bottom of the post for more holiday recipes that will convince you, cutting back on sugar never tasted so good!

Holiday Nut Roll

What holiday treasures will you make with Monk Fruit in the Raw?

Holiday Nut Roll

by Diane Boyd

makes 2 loaves

Ingredients

    for the bread

    • 1 packet (1/4 oz.) active dry yeast
    • 1/4 cup warm skim milk (110-115 degrees F)
    • 3 Tablespoons sugar
    • 1/4 teaspoon salt
    • 1/4 cup butter, softened
    • 1/4 cup applesauce
    • 1/2 cup light sour cream
    • 1 1/2 eggs, lightly beaten (save other half for filling)
    • 3 to 3 1/4 cups all-purpose flour

    for the filling

    • 1/4 cup + 1 tablespoon sugar
    • 1/4 cup + 1 tablespoon Monk Fruit in the Raw
    • 1/4 cup butter, cubed
    • 1/2 egg
    • 1/4 teaspoon ground cinnamon
    • 2 cups ground walnuts
    • 1/2 honey crisp apple, peeled and grated

    for the frosting

    • 1 cup nonfat Greek yogurt
    • 2 Tablespoons Monk  Fruit In the Raw
    • 6 Tablespooons powdered sugar, sifted
    • 1/2 teaspoon vanilla

    Instructions

    for the bread

    Dissolve yeast in warm milk. Add sugar, salt, butter, applesauce, sour cream, eggs and half of flour. Beat in an electric mixer for about 3 minutes until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface and knead by hand for about 6-8 minutes until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled, about one hour.

    for the filling

    In a medium saucepan combine sugar, Monk Fruit, butter, egg and cinnamon. Cook over medium heat until mixture reaches 160 degrees F or is thick enough to coat the back of a metal spoon. Remove from heat. Stir in walnuts and grated apple. Let cool completely.

    to assemble nut roll

    Punch dough down and place on a floured surface. Divide in half. Roll each half into a 12 inch by 10 inch rectangle. Spread filling to 1/2 inch of dough edges. Starting with the long side, roll each piece up jelly-roll style. Pinch seams to seal. Place seam side down on a greased cookie sheet. Cover and let rise until doubled, about 30 minutes.

    Bake at 350 degrees F for 30 minutes or until lightly browned. Place on wire racks to cool.

    for the frosting

    In a medium bowl combine Greek yogurt, Monk Fruit, powdered sugar and vanilla. Mix well. Dizzle over warm loaves.

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