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Panera Thai Chicken Salad

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Panera Thai Chicken Salad

Chicken and vegetables can be cooked 3 days ahead. Let cool, then store in separate airtight containers and refrigerate.

Ingredients :

  • 3 Tbsp. unseasoned rice vinegar
  • 3 Tbsp. Thai sweet chili sauce
  • 1 1/2 tsp. fresh lime juice
  • 1/2 tsp. kosher salt
  • Peanut Sauce
  • 3 Tbsp. all-natural creamy peanut butter
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. low-sodium soy sauce
  • 1 Tbsp. Thai sweet chili sauce
  • 2 tsp. grated or chopped peeled ginger
  • 1 tsp. toasted sesame oil
  • 1 clove garlic, grated or finely chopped
  • 1 Tbsp. cold water
  • Salad
  • 1 Tbsp. plus 1 tsp. neutral oil
  • 1 lb. boneless, skinless chicken breast
  • 1 tsp. kosher salt, plus more
  • 1/4 cup sliced almonds
  • 2 medium carrots, chopped into 1/2" pieces
  • 1 red bell pepper, seeds and ribs removed, chopped into 1/2" pieces
  • 1 cup frozen shelled edamame, thawed, patted dry
  • 1 large head romaine, chopped
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup wonton strips

Directions :

  1. In a small bowl, whisk vinegar, chili sauce, lime juice, and salt. Cover and refrigerate until ready to use.
  2. Make Ahead: Vinaigrette can be made 1 week ahead. Store in an airtight container and refrigerate.
  3. Peanut Sauce
  4. In a medium bowl, whisk peanut butter, lime juice, soy sauce, chili sauce, ginger, oil, and garlic until smooth. Whisk in 1 tablespoon cold water to combine; if sauce is still too thick, add more cold water, 1 teaspoon at a time, until a smooth, pourable consistency is reached. Cover and refrigerate until ready to use.
  5. Make Ahead: Sauce can be made 1 week ahead. Store in an airtight container and refrigerate.
  6. Salad
  7. Place a rack in center of oven; preheat to 350°. In a medium ovenproof skillet over medium-high heat, heat 1 tablespoon oil.
  8. Season chicken with 1 teaspoon salt. Add to pan, reduce heat to medium, and cook, undisturbed, until golden brown on one side, 4 to 5 minutes. Turn and cook on second side until golden brown, 4 to 5 minutes more.
  9. Transfer skillet to oven and roast until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 160°, about 5 minutes. Transfer chicken to a cutting board and let rest 10 minutes. Cut into 1/4" strips.
  10. Meanwhile, in another medium skillet over medium heat, toast almonds, stirring occasionally, until golden brown, about 5 minutes. Transfer to a small bowl.
  11. In same skillet over medium heat, heat remaining 1 teaspoon oil. Add carrot and cook, tossing occasionally, until tender and blistered on all sides, 2 to 3 minutes; season with salt. Transfer to a medium heatproof bowl.
  12. In same skillet over medium heat, cook bell pepper, tossing occasionally, until blistered, 2 to 3 minutes; season with salt. Transfer to bowl with carrots.
  13. In same skillet over medium heat, cook edamame, tossing occasionally, until blistered, 1 to 2 minutes; season with salt. Add to bowl with carrots and peppers.
  14. In a large bowl, toss romaine and cilantro with vinaigrette. Divide among bowls and top with vegetables and chicken. Drizzle with peanut sauce. Top with almonds and wonton strips.
  15. Chicken and vegetables can be cooked 3 days ahead. Let cool, then store in separate airtight containers and refrigerate.
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