Spicy Thai Salad Panera Recipe with Chicken (copycat)
I love the spicy Thai salad Panera recipe (from Panera Bread restaurant), so I decided to try to replicate a copycat version at home. Let me tell you, I think it's really good!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course, Salad, Side Dish
Cuisine: American, Chinese
Servings: 4 servings
Calories: 198kcal
- 1 tablespoon oil
- ½ cup carrots chopped
- ½ cup bell pepper chopped (I used red)
- ½ cup edamame fresh or frozen
- 1 large chicken breast , sliced or chopped, about 1-½ cups
- 6 cup lettuce , Romaine preferred
- ¼ cup almonds , slivered
- ¼ cup cilantro , fresh, chopped
Preheat a heavy skillet on medium heat on the stove top. Add oil, chicken, salt, and black pepper and cook until juices run clear and meat is done.
While the chicken is cooking, prepare your carrots, bell pepper, lettuce, and cilantro.
When chicken is done, add carrots, bell pepper, and edamame and cook for 10 minutes (stirring often).
While cooking, prepare the dressing by adding all the dressing ingredients to a small bowl and mixing with a whisk.
In a large bowl add chopped lettuce, almonds, and cilantro and combine.
Once chicken and vegetables are done, remove from heat and let cool for 5-10 minutes before adding to salad.
Add chicken and vegetables to lettuce mixture and combine.
Serve in separate bowls and add dressing in desired quantity.
You may not need all the dressing, but it keeps well in the refrigerator and goes well on any type of salad.
Calories: 198kcal | Carbohydrates: 10g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 90mg | Potassium: 599mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3883IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 2mg