Description
Panera Thai Chicken Salad is a refreshing and vibrant dish that combines crisp romaine lettuce, protein-packed chicken, and an array of colorful vegetables. Tossed in a zesty spicy peanut dressing, this salad delivers a burst of flavor in every bite. Perfect for lunch or dinner, it provides a healthy option without sacrificing taste. With its quick preparation time, you can whip up this nutritious salad in just 30 minutes, making it ideal for busy weekdays or casual gatherings.
Ingredients
Scale
- 2 small carrots, chopped
- 1 cup frozen shelled edamame
- 6 cups chopped romaine lettuce
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped fresh cilantro
- 8 oz cooked chicken, diced
- 1/3 cup roasted cashews
- Olive oil, for cooking
- 2 tsp creamy peanut butter
- 1/2 tsp red pepper flakes
- 1 Tbsp honey
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp water
- 2 tsp rice vinegar
- 1/4 tsp sesame oil
- 1/2 tsp fresh lime juice
- 1 tsp minced ginger
- 1 garlic clove, minced
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
- Cook the chopped carrots and frozen edamame in olive oil over medium-high heat until slightly charred (about 5–8 minutes). Set aside to cool.
- In a large salad bowl, combine the chopped romaine lettuce, diced chicken, roasted carrots, cooled edamame, roasted red peppers, cilantro, and cashews.
- In a separate bowl, whisk together the dressing ingredients until smooth. Pour over the salad and toss gently to coat evenly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/6 of the recipe (about 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For a vegetarian version, substitute chicken with tofu or chickpeas. Feel free to adjust the spice level by varying the amount of red pepper flakes in the dressing.