What is the recipe for the fuji chicken salad at Panera Bread?

PANERA BREAD FUJI APPLE CHICKEN SALAD





All-natural citrus-herb chicken, field greens, romaine lettuce, tomatoes, red onions, pecans, gorgonzola cheese, Fuji apple chips and a white balsamic %26amp; apple vinaigrette.





Ingredients:


Citrus herb chicken breast (boneless skinless chicken breasts, water, orange peel, salt, spice, rice starch, turbinado sugar, lemon peel, lemon juice powder, mustard flour, citric acid)


romaine lettuce


tomatoes


field greens (may contain any of the following: tango, lolla rosa, red oak leaf, baby romaine, green oak leaf, baby red romaine, baby leaf spinach, baby red chard, red mustard, tatsoi, mizuna, frisee, arugula, radicchio, or curly endive)


red onion


Gorgonzola cheese


Fuji apple chips


pecans


Balsamic Apple Vinaigrette Dressing (soybean oil, water, sugar, apple juice concentrate, white balsamic vinegar, cider vinegar, salt, olive oil, lemon juice concentrate, dehydrated onion and garlic)





Here are 2 other versions of similar dressings:





Balsamic-Apple Vinaigrette





2 cups balsamic vinegar


1⁄2 tablespoon frozen apple juice concentrate





In a nonreactive saucepan over high heat, reduce vinegar to a syruplike consistency (about 3⁄4 cup), lowering heat to a simmer when volume is around 1 cup; test consistency by removing a spoonful and letting it cool (process takes about 35 minutes). Cool to room temperature and stir in concentrate. Transfer to a squirt bottle.





Balsamic Apple Vinaigrette





1/4 cup brown sugar


1/4 cup cider vinegar


1/4 cup apple juice


1/2 cup balsamic vinegar


1/2 cup olive oil


1/4 teaspoon dried basil leaves, crushed


1 small shallot, minced


1 clove garlic, minced


Small pinch red pepper flakes





In skillet over medium-high heat, melt the brown sugar, stirring constantly. Carefully pour in cider vinegar (it will steam and bubble up) and continue to cook and until sugar dissolves. (Sugar will clump at first but then dissolve.) Add apple juice and balsamic vinegar. Turn into a bowl and set aside. Rinse skillet, then add olive oil and heat over medium-high heat. Add shallot, garlic, basil and pepper and cook until shallots are tender, about 3 minutes. Stir in sugar-vinegar mixture and season to taste with salt. Can be made ahead and stored in covered container in refrigerator.