Panera Thai Chicken Salad {Copycat}

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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 the Panera Greek Salad or broccoli cheddar mac and cheese you’ll want to check out our copycat version – it’s amazing! Check out these no cook dinner ideas for more easy recipes.

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. 

Ingredients Needed 

Salad:

• chicken breast
• romaine lettuce
• purple cabbage
• carrot
• red bell pepper
• cooked edamame
• fresh cilantro
• almonds

Spicy Peanut Dressing Ingredients:

• creamy peanut butter
• honey
• low sodium soy sauce
• water
• rice vinegar
• sesame oil
• lime juice
• red pepper flakes
• minced garlic
• fresh ginger

How to Make 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. 

While the chicken is cooking, prep the veggies by washing, drying and chopping. 

Assemble the salad in a large 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 and Storing

• To reduce the spice: cut back or omit the red pepper flakes.
• For an extra crunch add wonton strips. 
• 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. 
• Spicy Peanut Dressing will keep for 6-7 days in the refrigerator in an airtight container. We like to store leftover dressing in mason jars.
• Store undressed salad for 1-2 days in the refrigerator.

Substitutions

• Chopped fresh parsley for cilantro if preferred.
• Swap chopped peanuts or cashews for the almonds. 
• Use coconut aminos in place of the soy sauce for a gluten free option.

Make Ahead Tips:

• Prepare the dressing ahead of time and refrigerate until ready to use.
• Prep all the salad ingredients and store separately until ready to assemble the salad.
• We recommend storing the chicken and nuts separately from the vegetables to keep everything fresh. Assemble right before serving.

More Copycat Recipes You’ll Love: 

• Taco Bell Copycat Crunchwrap Supreme
• Copycat Chipotle Chicken Bowl
• Homemade Orange Julius Recipe (Secret Ingredient)
• Southwest Dressing {5 Ingredients}
• Instant Pot Zuppa Toscana Soup – Olive Garden copycat
• Neiman Marcus Dip (Million Dollar Dip)

**Save Panera Thai Chicken Salad Recipe for Later**