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 sauce, this flavor bomb hits all the notes of the original version.
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.
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).
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.
Using a large salad bowl, assemble the salad by starting with a layer of lettuce, then cabbage, carrot, 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 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 the refrigerator.