Panera Thai Chicken Salad (copycat)
I love the spicy Panera Thai chicken salad 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!
Servings: 4 servings
Calories: 198kcal
Ingredients
- 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
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Dressing
- ¼ cup peanut butter
- 1 Tbs soy sauce (I used low sodium)
- 1 Tbs lime juice
- 2 Tbs rice vinegar
- 2 Tbs sesame oil
Instructions
- 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.
- Sprinkle with red pepper flakes, black pepper, and salt, and toss to incorporate.
- 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.
Nutrition
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