Panera Thai Chicken Salad {Copycat Recipe}
Disclosure: This post may contain affiliate links. Please read my Disclosure page for more information.
Treat yourself to a Panera Thai chicken salad without leaving the house and save a little money, too. Packed with veggies, chicken, nuts and tossed in a spicy peanut dressing, this flavor bomb hits all the notes of the original version.
If you’ve been a Panera fan for a while you may have noticed they took the chicken Thai salad off the menu. Why, oh, why would they do this? I have no idea but personally I think it was a mistake.
Sometimes they take items off the menu then bring them back later or keep them as a seasonal offering. We can only hope they will come to their senses and bring this flavorful salad back.
And if you’re a fan of their Panera Greek Salad or broccoli cheddar mac and cheese you’ll want to check out our copycat versions – they’re amazing! For more easy summer dinners, be sure to check out these no cook dinner ideas.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
In the meantime, I’ve got good news for all you Thai Chicken Salad fans. I’ve created a version that tastes just like the original (maybe even a little better) and it won’t break the bank.
I do have to warn you the salad dressing is on the spicy side. If you don’t like the heat you can still enjoy the salad – just reduce or omit the red pepper flakes.
If you like Asian flavors be sure to check out our crunchy Asian chicken salad with noodles, air fryer hibachi chicken and Bok Choy salad with ginger sesame soy dressing recipes.
Salads with protein are a great option for an easy lunch or dinner. If you’re looking for more hearty salad ideas, try our chicken cobb salad with homemade vinaigrette, homemade taco salad recipe, and chicken harvest salad.
Thai Chicken Salad Ingredients Needed
For the Salad:
- chicken breast
- romaine lettuce
- purple cabbage
- carrot
- red bell pepper
- cooked edamame
- fresh cilantro
- almonds
For the Spicy Peanut Dressing:
- creamy peanut butter
- honey
- low sodium soy sauce
- water
- rice vinegar
- sesame oil
- lime juice
- red pepper flakes
- minced garlic
- fresh ginger
Get the complete ingredients & directions in the recipe card below.
How to Make Copycat Panera Thai Chicken Salad
Place the peanut dressing ingredients in a small bowl and whisk until smooth. Transfer 2 Tablespoons of dressing to a separate bowl and set the remaining dressing aside.
Heat a skillet over Medium heat and spritz with cooking oil. Once the skillet is hot, add the chicken and brush with a tablespoon of the reserved dressing.
Let it cook for 3-4 minutes, turn the chicken and brush with the remaining dressing. Continue cooking until the internal temperature reaches 165 degrees F (I use a digital thermometer).
While the chicken is cooking, prep the veggies by washing, drying and chopping.
Assemble the salad in a large serving bowl by starting with the lettuce, then layering in the cabbage, carrots, pepper, edamame, cilantro, and almonds.
Drizzle with the spicy peanut dressing and toss to coat the salad.
Remove the chicken from the pan and allow it to cool. Slice the cooled chicken and place it on top of the salad.
Tips for Making Panera Spicy Thai Salad Recipe
- To reduce the spice, cut back or omit the red pepper flakes.
- Make sure your produce is fresh – no one likes wilted salads.
- As a timesaver use rotisserie chicken.
- Frozen edamame doesn’t take long to prepare and is what I use. Cook it in the microwave per package directions and allow it to cool before adding to the salad.
- For an extra crunch add wonton strips (you can find these in the produce section of your grocery store).
Recipe Variations and Substitutions
- Use chopped fresh parsley for the cilantro if preferred.
- Swap chopped peanuts or cashews for the almonds.
- Use coconut aminos in the dressing in place of the soy sauce for a gluten-free option.
Can I make Panera Thai chicken salad ahead of time?
Yes, you can! Follow these tips for the best results:
- Prepare the dressing ahead of time and refrigerate it until you’re ready to use.
- Prep all the salad ingredients and store ingredients separately until you’re ready to assemble the salad.
- We recommend storing the chicken and nuts separately from the vegetables to keep everything fresh. Assemble the salad right before serving.
How to Store Leftover Panera Chicken Salad
The spicy peanut dressing will keep for 6-7 days in the refrigerator when stored in an airtight container. We like to store leftover dressings in mason jars.
Store leftover, undressed salad for 1-2 days in the refrigerator.
More Copycat Recipes You’ll Love:
- Taco Bell Copycat Crunchwrap Supreme
- Copycat Chipotle Chicken Bowl
- Copycat Cheddar Bay Biscuits
- Instant Pot Zuppa Toscana Soup – Olive Garden copycat
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Copycat Panera Thai Chicken Salad
Ingredients
Salad Ingredients:
- 8 ounces chicken breast
- 4 cups romaine lettuce, chopped
- 1/2 cup purple cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup red bell pepper, chopped
- 1/2 cup cooked edamame
- 1 Tablespoon chopped fresh cilantro
- ¼ cup chopped almonds, note: peanuts or cashews can be substituted
Spicy Peanut Dressing Ingredients:
- 2 Tablespoons creamy peanut butter
- 2 Tablespoons honey
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons water
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 2 teaspoons lime juice
- 2 teaspoons red pepper flakes
- 2 teaspoons minced garlic
- 2 teaspoons fresh ginger, minced
Instructions
- Combine dressing ingredients in a small bowl and whisk until smooth. Remove 2 Tablespoons of dressing to a separate bowl. Set aside remaining dressing for later use.2 Tablespoons creamy peanut butter, 2 Tablespoons honey, 2 Tablespoons low sodium soy sauce, 2 Tablespoons water, 1 Tablespoon rice vinegar, 1 Tablespoon sesame oil, 2 teaspoons lime juice, 2 teaspoons red pepper flakes, 2 teaspoons minced garlic, 2 teaspoons fresh ginger
- Heat a nonstick skillet over Medium heat, and spray lightly with cooking oil. When skillet is hot enough that a drop of water flicked on it sizzles, add the chicken. Brush with 1 Tablespoon of dressing on the top side and cook for 3-4 minutes. Turn the chicken, brush with remaining dressing and cook for 3-4 more minutes until done (use a thermometer to verify the internal temperature has reached 165 degrees F).8 ounces chicken breast
- Remove pan from heat and allow chicken to cool.
- While the chicken is cooking, prepare your vegetables. Wash, dry and chop the vegetables and nuts.4 cups romaine lettuce, 1/2 cup purple cabbage, 1/2 cup carrot, 1/2 cup red bell pepper, 1/2 cup cooked edamame, 1 Tablespoon chopped fresh cilantro, ¼ cup chopped almonds
- Using a large salad bowl, assemble the salad by starting with a layer of lettuce, then cabbage, carrot, bell pepper, edamame, cilantro and almonds.
- Drizzle with reserved Spicy Peanut Dressing, and toss to evenly coat the salad.
- Slice cooled chicken, and place on top of the salad.
- Serve immediately.
Notes
- Reduce or omit red pepper flakes for a milder salad dressing.
- Swap suggestions:
- Chopped fresh parsley for cilantro.
- Rotisserie chicken for the fresh cooked chicken.
- Make ahead tips:
- Prepare dressing ahead of time & store it in the refrigerator until ready to use.
- Prep chicken, salad and nuts and store separately until ready to assemble the salad.
- Store undressed salad in the refrigerator for up to 2 days.
- Spicy peanut dressing will keep for 6-7 days in an airtight container in the refrigerator.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
