Name: Panera Thai Chicken Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai-inspired
Ingredients: 3 tbsp unseasoned rice vinegar; 3 tbsp Thai sweet chili sauce; 1 1/2 tsp fresh lime juice; 1/2 tsp kosher salt; 3 tbsp all-natural creamy peanut butter; 2 tbsp fresh lime juice; 2 tbsp low-sodium soy sauce; 1 tbsp Thai sweet chili sauce; 2 tsp grated or chopped peeled ginger; 1 tsp toasted sesame oil; 1 clove garlic, grated or finely chopped; 1 tbsp (or more) cold water; 1 tbsp plus 1 tsp neutral oil (divided); 1 lb boneless, skinless chicken breast; 1 tsp kosher salt, plus more for seasoning; 1/4 cup sliced almonds; 2 medium carrots, chopped into 1/2″ pieces (about 1 cup); 1 red bell pepper, seeds and ribs removed, chopped into 1/2″ pieces (about 1 cup); 1 cup frozen shelled edamame, thawed and patted dry; 1 large head romaine, chopped (about 8 cups); 1/2 cup fresh cilantro leaves; 1/2 cup wonton strips

Jump to Recipe

If you crave a salad that’s bursting with bold flavors, vibrant textures, and a delightful crunch, the Panera Thai Chicken Salad is your new best friend. This dish perfectly balances tangy, sweet, savory, and nutty notes, wrapped up in fresh, colorful veggies and tender chicken. Every bite is like a little celebration of flavors, making it not just a meal but an experience you’ll want on repeat.

Panera Thai Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Panera Thai Chicken Salad lies in its straightforward yet thoughtful ingredients list. Each component plays a unique role, whether it’s adding creaminess, zest, crunch, or a touch of umami, creating a harmonious melody of tastes and textures.

3 tbsp. unseasoned rice vinegar: Brings a gentle acidity that brightens the vinaigrette.
3 tbsp. Thai sweet chili sauce: Adds sweetness with a mild spicy kick to both dressings.
1 1/2 tsp fresh lime juice: Refreshing citrus notes for a zingy finish.
1/2 tsp kosher salt: Essential for balancing and enhancing flavors.
3 tbsp. all-natural creamy peanut butter: Delivers creamy richness and depth in the peanut sauce.
2 tbsp. low-sodium soy sauce: A savory umami foundation in the peanut sauce.
2 tsp grated or chopped peeled ginger: Adds lively warmth and a subtle peppery vibe.
1 tsp toasted sesame oil: Infuses a nutty aroma and flavor punch.
1 clove garlic, grated or finely chopped: For a kick of pungency and heightening savory notes.
1 tbsp. plus 1 tsp. neutral oil: Needed for cooking and a balanced mouthfeel.
1 lb. boneless, skinless chicken breast: The hearty protein that ties the salad together.
1/4 cup sliced almonds: Provide a satisfying crunch and a touch of nuttiness.
2 medium carrots, chopped into 1/2″ pieces (about 1 cup): Sweet and vibrant vegetable elements with a light crunch.
1 red bell pepper, seeded and chopped into 1/2″ pieces (about 1 cup): Adds juiciness and a pop of bright color.
1 cup frozen shelled edamame, thawed, patted dry: Offers a subtle bite and protein-packed goodness.
1 large head romaine, chopped (about 8 cups): Crisp and refreshing salad base.
1/2 cup fresh cilantro leaves: Brings a fresh, herbaceous note that lifts the salad.
1/2 cup wonton strips: Sprinkles of crunchy texture to finish off the salad beautifully.

How to Make Panera Thai Chicken Salad

Step 1: Prepare the Thai Chili Vinaigrette

Start by whisking together the rice vinegar, Thai sweet chili sauce, fresh lime juice, and kosher salt in a small bowl. This vinaigrette is your salad’s bright and zesty backbone, so make sure it’s well combined. Cover it and pop it in the fridge until you’ll need it. Bonus: you can make this up to a week in advance, which keeps things super convenient.

Step 2: Whisk Up the Creamy Peanut Sauce

Next, in a medium bowl, blend the peanut butter, additional lime juice, low-sodium soy sauce, more Thai sweet chili sauce, grated ginger, toasted sesame oil, and garlic until silky smooth. Slowly whisk in cold water to thin the sauce to a perfect pourable texture. This luscious peanut sauce is the secret that infuses the salad with velvety richness and subtle heat. Like the vinaigrette, you can make this a week ahead and store it chilled.

Step 3: Cook the Chicken to Perfection

Preheat your oven to 350 degrees and heat one tablespoon of oil in an ovenproof skillet over medium-high heat. Season the chicken breasts with kosher salt, then sear them undisturbed until golden on one side, about 4 to 5 minutes. Flip and brown the other side. Transfer the skillet to the oven and roast for about 5 minutes or until the chicken reaches an internal temperature of 160 degrees. Let it rest for 10 minutes before slicing into thin strips. This method locks in juicy tenderness and flavorful crust.

Step 4: Toast and Sauté the Vegetables

While the chicken rests, toast the sliced almonds in a dry skillet over medium heat, stirring occasionally until they turn golden and fill your kitchen with an irresistible aroma—about 5 minutes. Then, using the same skillet with a teaspoon of oil, cook the chopped carrots until tender and blistered, about 2 to 3 minutes, seasoning lightly with salt. Repeat this with the red bell pepper and edamame. Blistering the veggies gives a delightful smoky undertone and softens them just enough to blend beautifully with the crisp romaine.

Step 5: Assemble the Salad

In a large bowl, toss together the crisp romaine and fresh cilantro leaves with the zesty Thai chili vinaigrette for a bright foundation. Divide the dressed greens between your serving bowls, artfully arrange the blistered vegetables and sliced chicken on top, then generously drizzle with the creamy peanut sauce. Finish by scattering toasted almonds and crunchy wonton strips for that irresistible contrast in textures. This final layering is what turns a simple salad into something extraordinary.

How to Serve Panera Thai Chicken Salad

Garnishes

Fresh cilantro leaves and toasted almonds are classic garnishes for the Panera Thai Chicken Salad, adding bursts of herbal freshness and nutty crunch. Wonton strips provide that delightful crispness making each forkful texturally interesting. Feel free to add a few lime wedges if you want an extra pop of citrus on the side.

Side Dishes

This salad shines as a stand-alone meal, but if you want to pair it, light and simple sides are best. Think jasmine rice or a cold noodle salad to complement the Thai-inspired flavors without overwhelming them. A chilled cucumber salad or edamame pods make refreshing companions, too.

Creative Ways to Present

For a fun twist, serve the Panera Thai Chicken Salad in hollowed-out bell peppers or small lettuce cups for individual, bite-sized portions. Layered parfait-style in clear glasses also looks stunning and lets the vibrant colors shine through. These presentations are great for parties and gatherings where you want to wow your guests visually and with flavor.

Make Ahead and Storage

Storing Leftovers

The components of the Panera Thai Chicken Salad keep beautifully if stored separately. Keep your cooked chicken and veggies in airtight containers in the refrigerator for up to 3 days. Store the peanut sauce and vinaigrette in separate sealed jars to maintain their fresh flavors and textures.

Freezing

While the chicken can be frozen if you want to prep in bulk, the fresh vegetables and crisp romaine do not freeze well and will become soggy or mushy. Your best bet is to freeze just the cooked chicken and thaw overnight in the fridge before assembling with fresh salad ingredients.

Reheating

Gently reheat the chicken and vegetables in a skillet over medium heat to bring back their warmth without drying out. Avoid microwaving to preserve their texture and flavor. Once warmed, toss with fresh greens, dressings, and garnishes for a renewed Panera Thai Chicken Salad experience.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and more forgiving, so they add even more flavor to your Panera Thai Chicken Salad. Just adjust cooking times as needed and ensure they are cooked through.

Is there a vegetarian version of this salad?

You can swap the chicken for grilled tofu or tempeh and keep the rest of the ingredients the same. The peanut sauce and vibrant veggies will still make it a deliciously satisfying Panera Thai Chicken Salad.

How spicy is the salad? Can I adjust it?

The recipe has mild heat from the Thai sweet chili sauce and ginger, but it’s not overpowering. Feel free to add extra chili sauce or sprinkle in fresh chopped chilies if you like things spicy!

Can I prepare this salad ahead for a picnic or potluck?

Definitely! Just keep the dressings, chicken, and vegetables separate until serving to preserve freshness and texture. Toss everything together right before digging in.

What can I substitute for wonton strips if I can’t find them?

Crunchy alternatives include crispy fried noodles, toasted breadcrumbs, or even crushed up tortilla chips for a fun twist. Each will add a different but delightful texture to your salad.

Final Thoughts

There’s something truly special about the Panera Thai Chicken Salad that makes it a go-to meal whenever you want fresh, flavorful, and fun food. It’s a perfect balance of tastes, textures, and vibrant colors that feel homemade but fancy enough to impress. Give this recipe a try—you might just find your new favorite salad that’s as easy to make as it is delicious to eat!

Panera Thai Chicken Salad Recipe

★★★★★

4.8 from 30 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Panera Thai Chicken Salad is a vibrant, flavorful dish combining tender roasted chicken with crisp vegetables, toasted almonds, and a zesty Thai chili vinaigrette. The creamy peanut sauce adds a delightful richness, making it perfect for a refreshing and wholesome lunch or dinner.

Instructions

Make Thai Chili Vinaigrette: In a small bowl, whisk together the rice vinegar, Thai sweet chili sauce, fresh lime juice, and kosher salt until well combined. Cover and refrigerate until ready to use. This vinaigrette can be made up to one week ahead and stored airtight.
Prepare Peanut Sauce: In a medium bowl, whisk the creamy peanut butter, fresh lime juice, low-sodium soy sauce, Thai sweet chili sauce, grated ginger, toasted sesame oil, and garlic until smooth. Gradually whisk in 1 tablespoon cold water, adding more in 1 teaspoon increments if needed, until the sauce reaches a smooth, pourable consistency. Cover and refrigerate until ready. This sauce can also be made up to one week ahead.
Cook Chicken: Preheat oven to 350°F and place a rack in the center. Heat 1 tablespoon neutral oil in a medium ovenproof skillet over medium-high heat. Season chicken breasts with 1 teaspoon kosher salt. Add chicken to the skillet and cook undisturbed until golden brown on one side, about 4-5 minutes. Flip and cook the other side for another 4-5 minutes.
Roast Chicken: Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 160°F, about 5 minutes. Remove chicken from oven and transfer to a cutting board. Let rest for 10 minutes, then slice into 1/4-inch strips.
Toast Almonds: While chicken cooks, toast the sliced almonds in a dry medium skillet over medium heat, stirring occasionally until golden brown, about 5 minutes. Transfer to a small bowl and set aside.
Cook Vegetables: In the same skillet, heat remaining 1 teaspoon neutral oil over medium heat. Add chopped carrots and cook, tossing occasionally, until tender and blistered, about 2-3 minutes. Season with salt and transfer to a medium heatproof bowl.
Cook Bell Pepper: Using the same skillet and heat, add chopped red bell pepper and cook until blistered, 2-3 minutes, seasoning with salt. Transfer to the bowl with carrots.
Cook Edamame: Again in the same skillet, cook the thawed edamame, tossing occasionally, until blistered and warmed through, about 1-2 minutes. Season with salt and add to the bowl with carrots and bell pepper.
Assemble Salad: In a large bowl, toss chopped romaine and fresh cilantro with the prepared Thai chili vinaigrette to coat evenly. Divide the dressed greens among serving bowls.
Add Vegetables and Chicken: Top each serving of greens with the cooked vegetables and sliced chicken strips. Drizzle peanut sauce generously over the salad.
Garnish and Serve: Sprinkle toasted almonds and wonton strips over each salad for crunch and extra flavor. Serve immediately.
Make Ahead Tips: The chicken and cooked vegetables can be prepared up to 3 days in advance and stored separately in airtight containers in the refrigerator for quick assembly later.

Notes

Use low-sodium soy sauce to control the saltiness of the peanut sauce.
Adjust the thickness of the peanut sauce by adding cold water gradually.
Ensure chicken is cooked to an internal temperature of 160°F for safe consumption.
Wonton strips add a lovely crunch but can be omitted for a gluten-free version; substitute with gluten-free crunchy toppings if needed.
This salad is best served fresh but components can be prepped ahead for convenience.
Toasting almonds enhances their flavor and adds texture to the salad.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting, Sautéing, Mixing
Cuisine: Thai-inspired