Quick Benefits

The Panera Thai Chicken Salad is a vibrant and hearty dish inspired by the popular restaurant favorite. Packed with crunchy veggies, tender chicken, and roasted cashews, this salad is topped with a creamy, spicy peanut-chili vinaigrette. It’s perfect for lunch, dinner, or meal prep, offering a satisfying balance of flavors and textures with every bite.

Essential Ingredients

Salad

• 2 small carrots, chopped (approximately 1 cup)
• 1 cup frozen shelled edamame
• 6 cups chopped romaine lettuce
• 8 oz cooked chicken, diced (approximately 1 1/2 cups)
• 1/2 cup chopped roasted red peppers
• 1/2 cup chopped fresh cilantro
• 1/3 cup roasted cashews, roughly chopped
• Olive oil, for cooking

Peanut-Chili Vinaigrette

• 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

Preparation Steps

1. Heat olive oil over medium-high heat. Cook chopped carrots and frozen edamame until slightly charred, about 5-8 minutes. Set aside to cool.
2. In a large salad bowl, combine chopped romaine lettuce, diced cooked chicken, roasted carrots, cooled edamame, roasted peppers, fresh cilantro, and cashews. Mix with the prepared vinaigrette. Toss until evenly coated. Adjust seasoning with salt and pepper as needed.
3. In a small bowl, whisk together creamy peanut butter, red pepper flakes, honey, low-sodium soy sauce, water, rice vinegar, sesame oil, lime juice, minced ginger, and minced garlic. Season with kosher salt and freshly ground black pepper to taste.

Health Benefits

This Thai Chicken Salad is loaded with lean protein from chicken, healthy fats from cashews and sesame oil, and fiber from vegetables. The peanut-chili vinaigrette adds a burst of flavor while also providing essential nutrients like vitamin E and antioxidants from ginger and garlic.

Serving Suggestions

Serve this salad chilled or at room temperature for a refreshing and flavorful meal. Pair it with a side of crispy wonton strips or a bowl of miso soup for a complete dining experience.

Creative Variations

• Vegetarian Option: Swap chicken with grilled tofu or tempeh.
• Extra Crunch: Add sliced bell peppers or shredded cabbage for more texture.
• Spicy Kick: Increase the red pepper flakes or add a drizzle of sriracha to the vinaigrette.

Storage Tips

Store the salad and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Toss with the dressing just before serving to maintain freshness and crunch.

Pro Tips

• Use rotisserie chicken for quick and easy preparation.
• Toast the cashews lightly before adding to enhance their nutty flavor.
• Adjust the amount of peanut butter and honey in the dressing to suit your taste.

Frequently Asked Questions

Q: Can I make the dressing ahead of time? A: Yes, prepare the vinaigrette and store it in an airtight container in the fridge for up to a week.

Q: What other greens can I use besides romaine? A: You can use mixed greens, spinach, or kale for a different texture and flavor profile.

Q: Can I make this salad spicy? A: Yes, add more red pepper flakes or a splash of hot sauce to the vinaigrette.

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