Copycat Panera Spicy Thai Salad With Chicken
Ingredients
For the Salad
- 2 chopped carrots
- 1 cup frozen shelled edamame
- 6 cups chopped romaine lettuce
- 8 oz cooked chicken, diced, 1 1/2 cups
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped fresh cilantro
- 1/3 cup roasted cashews
- olive oil
For the Peanut Chili Vinaigrette
- 2 tsp creamy peanut butter
- 1/2 tsp red pepper flakes
- 1 tsp 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 minced garlic clove
- kosher salt and black pepper to taste
Instructions
For the Salad
- First, cook the carrots and edamame in olive oil over medium-high heat until slightly charred, for about 5-8 minutes. Set aside to cool.
- In a large salad bowl, combine the lettuce, chicken, roasted carrots, edamame, roasted peppers, cilantro, and cashews with the vinaigrette. Toss until fully coated. Taste for salt and pepper before serving.
For the Peanut-Chili Vinaigrette
- Whisk all of the ingredients together and season it with salt and pepper to taste.
Notes
- You could use rotisserie chicken for this recipe, which would cut down on preparation time.
- This salad is pretty spicy. If you'd like to tone it down a bit, use only 1/4 tsp of red pepper flakes.