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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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