When the Sunday blues hit, most often I just want to kick back and relax. When I think about meal-prepping lunches for the week, I want something easy, stress-free and fairly quick so that I can actually Netflix and chill. In these scenarios, chicken salad is my go-to.

I’ve made at least a half dozen chicken salad recipes – ones that have variations of eggs, pickles, capers, olives, apples, etc. But since I absolutely love Panera’s chicken salad, I thought I would try to re-create the best parts of what I like about it.

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Some tips and recs:

• ‍Use rotisserie chicken. Skip the extra steps of cooking a chicken and buy a roasted chicken at the store! These are fairly inexpensive, very flavorful and you probably wouldn’t be able to tell the difference if you cooked your own. Plus, this will save you more time when meal-prepping.

• ‍Mayonnaise or Greek yogurt? I use both, but more yogurt because it’s healthier and tastier in my opinion. Greek yogurt gives the same consistency as mayo, but its low cal and still acts as a glue to bind everything together.

• Use sourdough bread. I think this is the best bread to use for this dish, especially when toasted! I even add a little bit of European butter to the bread before I add all of the elements, shh.