Copycat Panera Thai Chicken Salad

panera thai chicken salad in a large bowl with a fork and spoon

4.75 from 4 votes

Copycat Panera Thai Chicken Salad

Craving something fresh? Try our spicy Thai chicken salad recipe. Packed with bold flavors, crisp veggies and tender chicken, it's sure to become a family favorite.

Prep Time15

Cook Time10

Total Time25

Course: Main Dish Salad, Salad

Cuisine: American

Servings:

Calories: 571kcal

Author: Lori @ A Reinvented Mom

Equipment

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.

Nutrition