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.
Ingredients
Scale
Thai Chili Vinaigrette
- 3 tbsp unseasoned rice vinegar
- 3 tbsp Thai sweet chili sauce
- 1 1/2 tsp fresh lime juice
- 1/2 tsp kosher salt
Peanut Sauce
- 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)
Main Salad
- 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
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
Nutrition
- Serving Size: 1 salad bowl (about 1/4 recipe)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Thai chicken salad, Panera copycat salad, peanut sauce salad, healthy chicken salad, Thai vinaigrette, easy chicken salad recipe
