Zesty Panera Thai Chicken Salad Recipe: Homemade Goodness

Crisp, vibrant flavors dance across this Thai chicken salad recipe that brings restaurant-quality cuisine straight to your kitchen.

Panera beloved Thai chicken salad inspires a homemade version bursting with zesty, fresh ingredients.

Tender grilled chicken mingles with crisp romaine and crunchy wontons, creating a harmony of textures and tastes.

Bright cilantro and a tangy peanut dressing add an irresistible kick that transforms an ordinary salad into an extraordinary meal.

Packed with protein and bold Asian-inspired seasonings, this recipe offers a delightful twist on classic salad fare.

Quick to prepare and impossibly delicious, you’ll want to make this salad again and again.

Prepare to savor every delectable bite of this restaurant-worthy dish that promises to become a new favorite.

Storing Thai Chicken Salad for Next Day

• Store salad and vinaigrette separately in airtight containers. Keep in refrigerator for up to 3 days. Separate lettuce from wet ingredients to prevent sogginess.
• Place cooked chicken in freezer-safe container. Freeze for 2-3 months. Thaw overnight in refrigerator before reheating.
• Warm chicken gently in microwave at 50% power in 30-second intervals. Alternatively, use skillet with small amount of oil over medium-low heat until warmed through.
• Add fresh lettuce and crisp cashews before serving to restore crunch. Whisk vinaigrette briefly before drizzling to restore emulsion.

FAQs

• What makes the Thai Chicken Salad's dressing unique?

The peanut-chili vinaigrette combines creamy peanut butter with bold Asian-inspired flavors like rice vinegar, sesame oil, and ginger, creating a complex and zesty dressing that elevates the entire salad.

• Can I make this salad ahead of time?

You can prepare the components separately – roasted vegetables, cooked chicken, and dressing – and combine them just before serving to maintain the salad’s crisp texture and prevent soggy ingredients.

• Is this salad considered a healthy meal option?

Yes, the salad is protein-rich from chicken and edamame, includes nutrient-dense vegetables, and provides healthy fats from cashews and peanut butter, making it a balanced and nutritious meal.

What Makes Panera Thai Chicken Salad So Satisfying

• Packed with vibrant Thai-inspired ingredients that deliver a punchy, exciting taste profile in just a few simple steps.
• Combines lean protein from chicken, plant-based edamame, and crunchy cashews to create a balanced, wholesome meal that keeps you satisfied.
• Flexible recipe allows swapping ingredients or adjusting spice levels, making it perfect for different dietary preferences and taste buds.
• Transforms basic ingredients into a restaurant-quality dish that looks and tastes sophisticated, yet requires minimal culinary skills.

Ingredients Checklist for Thai Chicken Salad

• Salad Base: Romaine lettuce provides a crisp and fresh foundation for the Thai-inspired salad.
• Protein: Cooked Chicken offers a substantial and flavorful protein element to the dish.
• Vegetables: Carrots, Edamame, Roasted Peppers add vibrant colors, textures, and nutritional value to the salad.

• Cashews provides a delightful nutty crunch and enriches the overall mouthfeel of the salad.
• Cilantro adds a fresh, herbaceous note and bright flavor to complement the other ingredients.

• Peanut Butter, Honey, Soy Sauce, Rice Vinegar create a balanced and rich base for the dressing.
• Red Pepper Flakes, Ginger, Garlic, Sesame Oil, Lime Juice bring complex and bold Thai-inspired flavors to the vinaigrette.

• Kosher Salt, Black Pepper help to enhance and balance the overall taste of the salad and dressing.
• Water helps to adjust the consistency of the vinaigrette.

Tools to Prep Panera Thai Chicken Salad

• Large Skillet: Perfect for cooking and charring vegetables with even heat distribution.
• Mixing Bowl: Spacious container for combining salad ingredients and tossing with vinaigrette.
• Small Bowl: Ideal for whisking together peanut-chili vinaigrette ingredients.
• Whisk: Essential tool for blending vinaigrette smoothly and eliminating lumps.
• Chef's Knife: Sharp blade for chopping vegetables, chicken, and herbs with precision.
• Cutting Board: Sturdy surface for preparing ingredients safely.
• Measuring Spoons: Accurate measuring for vinaigrette ingredients.
• Measuring Cups: Helpful for measuring liquid components precisely.

Thai Chicken Salad: Prep Instructions

Step 1: Sizzle Veggies

Heat olive oil in a skillet over medium-high heat.

Add chopped carrots and frozen edamame, cooking until they develop a slight char and become tender.

Remove from heat and let them cool completely.

Step 2: Craft Salad Base

• Crisp romaine lettuce
• Tender diced chicken
• Roasted carrots
• Cooled edamame
• Roasted peppers
• Fresh cilantro
• Crunchy cashews

Drizzle with prepared vinaigrette and toss until every ingredient is beautifully coated.

Season with salt and pepper to enhance the flavors.

Step 3: Whip Up Zesty Vinaigrette

• Creamy peanut butter
• Spicy red pepper flakes
• Sweet honey
• Low-sodium soy sauce
• Water
• Tangy rice vinegar
• Fragrant sesame oil
• Fresh lime juice
• Minced ginger
• Minced garlic

Whisk thoroughly until the mixture becomes smooth and well-combined.

Season with kosher salt and freshly ground black pepper for a perfect flavor balance.

Pro Tips for Thai Chicken Salad Flavor Boosts

• Achieve a smoky flavor by slightly charring carrots and edamame without burning them, which adds depth to the salad's overall taste profile.
• Swap chicken with tofu, shrimp, or grilled tempeh for diverse dietary preferences while maintaining the salad's Thai-inspired essence.
• Adjust peanut butter and honey ratios to create a harmonious sweet-spicy dressing that complements the fresh ingredients.
• Chop vegetables and cook chicken in advance, storing separately to maintain crispness and prevent soggy salad textures.
• Toast cashews lightly before adding to intensify their nutty flavor and provide an extra crispy element to the salad.

Thai Chicken Salad: Creative Ingredient Swaps

• Low-Carb Lettuce Wrap Version: Replace romaine lettuce with large butter lettuce leaves, creating a carb-friendly, handheld version of the salad with all original flavors intact.
• Vegan Protein Alternative: Swap chicken with crispy tofu or tempeh, using plant-based peanut-chili dressing and adding nutritional yeast for extra protein and cheesy flavor.
• Gluten-Free Adaptation: Use tamari instead of soy sauce, ensure all ingredients are certified gluten-free, and verify cashews are processed in a gluten-free facility for sensitive individuals.
• Spicy Lovers' Remix: Increase red pepper flakes, add sriracha to vinaigrette, include sliced jalapeños, and garnish with extra crushed red pepper for a fiery kick.

How to Serve Thai Chicken Salad with Style

• Flavor-Packed Plate Companions: Serve this vibrant Thai chicken salad with warm, fluffy jasmine rice to soak up the delicious peanut-chili vinaigrette.
• Crispy Crunch Booster: Add some crispy wonton strips or rice noodles on top for an extra layer of texture that brings delightful crunch to every bite.
• Cool Drink Pairing: Complement the salad's spicy and tangy flavors with a refreshing Thai iced tea or a cold, light Asian-style lager that balances the dish's bold taste profile.
• Fresh Garnish Touch: Sprinkle additional chopped cashews, fresh cilantro leaves, and a quick squeeze of lime right before serving to enhance the salad's brightness and add a final gourmet flourish.

Panera Thai Chicken Salad Recipe

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4.8 from 30 reviews

• Total Time: 23 minutes
• Yield: 4 1x

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Description

Panera’s delectable thai chicken salad blends Asian-inspired flavors with fresh ingredients. Crisp romaine, tender chicken, and zesty peanut dressing create a light yet satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 8 ounces (226 grams) cooked chicken, diced, approximately 1 1/2 cups
• 1 cup frozen shelled edamame
• 1/3 cup roasted cashews, roughly chopped

Vegetables and Herbs:

• 6 cups chopped romaine lettuce
• 2 small carrots, chopped, approximately 1 cup
• 1/2 cup chopped roasted red peppers
• 1/2 cup chopped fresh cilantro
• 1 garlic clove, minced
• 1 teaspoon minced ginger

Vinaigrette:

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons water
• 2 teaspoons rice vinegar
• 2 teaspoons creamy peanut butter
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon sesame oil
• 1/2 teaspoon fresh lime juice
• Kosher salt, to taste
• Fresh black pepper, to taste
• Olive oil, for cooking

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Instructions

1. Roast carrots and edamame in a skillet with olive oil over medium-high heat for 5-8 minutes until slightly charred, developing caramelized edges and tender texture. Remove from heat and allow to cool completely.
2. Prepare the vinaigrette by whisking peanut butter, red pepper flakes, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, minced ginger, and garlic in a small bowl until smooth and well-integrated. Season with salt and pepper to balance flavors.
3. Chop romaine lettuce into bite-sized pieces and place in a large salad bowl. Add diced cooked chicken, roasted carrots, cooled edamame, roasted peppers, fresh cilantro, and crunchy cashews.
4. Drizzle prepared peanut-chili vinaigrette over the salad ingredients, tossing gently to ensure even coating and distribution of flavors. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve immediately to maintain the crisp texture of vegetables and the vibrant, tangy dressing, ensuring each bite offers a complex blend of textures and Asian-inspired flavors.

Notes

• Boost Vegetable Flavor Roasting carrots and edamame at high heat caramelizes their natural sugars, creating deeper, more complex taste profiles that elevate the entire salad.
• Make It Gluten-Free Swap regular soy sauce with tamari or coconut aminos to ensure the vinaigrette remains gluten-free without compromising on flavor intensity.
• Protein Flexibility Replace chicken with tofu, shredded turkey, or chickpeas for vegetarian and alternative protein options that match the salad’s Asian-inspired seasoning.
• Meal Prep Hack Prepare vinaigrette and roasted vegetables in advance, storing separately in airtight containers to streamline assembly and create quick, fresh meals throughout the week.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 7 g
• Protein: 30 g
• Cholesterol: 70 mg