As for the chicken salad?
Here's what's in the Panera version
Citrus & pepper chicken, sea salt, dehydrated garlic, dehydrated onion, sugar, dry lemon peel, spices, dehydrated rosemary, dehydrated basil, paprika, vinegar, tomatoes, dressing, rosemary extract, mustard oil], fresh red seedless grapes, lettuce, celery, sliced raw almonds, salt, black pepper.
Not too bad actually. They don't tell you what the "dressing" is so I don't know if it has soy, which I do not tolerate well.
Knock off Panera Chicken Salad Recipe
One skinless chicken breast, cooked and diced or "chicken" veggie protein
1/3 cup finely chopped celery
1/2 cup red grapes, quartered
1/4 cup Just Mayo brand dressing (egg, soy, and gluten free but if you want a really clean mayo - make your own *)
2 teaspoons red wine vinegar
2 and 1/2 teaspoons lemon juice
1 teaspoon sugar or a few drops of honey
1/4 teaspoon EACH onion and garlic powder
2 pinches of Italian seasoning (I used Tuscon Sunset by Penzy)
dash of salt and pepper
1/4 cup finely slivered almonds
Mix and chill garnished with lettuce or lettuce and tomato. makes 4 small/medium sized sandwiches. I served on Sesame Semolina bread which is what Panera uses, but mine came from Medici Bakery on 57th in Chicago, a block northeast of the University of Chicago campus.
*Easy Clean Olive Oil Mayo
Note: Salmonella is always a risk with raw egg yolks however studies have shown that it's very rare in chickens that have been raised on small farms, pastured to eat as nature intended. I get my eggs from a friend that has chickens on their small hobby farm. Fresh is also important. To determine if an egg is fresh, bring it up to room temperature and check for cracks - there should not be any. Roll the egg on a flat surface, it should wobble. The yolk and white should be firm and not break easily. If it doesn't pass these tests, so not eat it. If I can't get pastured eggs through a farmer I know or co-op, I use the "Just Mayo" brand.
1 egg yolk
1 and 1/2 teaspoons lemon juice (fresh, not bottled)
1 tsp vinegar (I use white or ACV)
1/4 teaspoon Dijon
a dash of sea salt
1/4 cup extra-virgin olive oil.
In food processor blend everything but oil, then SLOWLY drizzle in the olive oil while pulsing. Chill before serving.