Panera Thai Chicken Salad (Print version)

A crunchy Panera Thai Chicken Salad copycat with tender chicken, colorful vegetables, almonds, and a spicy peanut lime dressing.

# Ingredients:

For the chicken

01 - 1 lb (450 g) boneless skinless chicken breasts, sliced into thin cutlets
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon neutral oil

For the peanut lime dressing

05 - 1/3 cup (85 g) creamy peanut butter
06 - 3 tablespoons low-sodium soy sauce
07 - 2 tablespoons rice vinegar
08 - 2 tablespoons fresh lime juice
09 - 1 1/2 tablespoons honey
10 - 1 tablespoon toasted sesame oil
11 - 1 teaspoon grated fresh ginger
12 - 1 small garlic clove, grated
13 - 1-2 teaspoons chili garlic sauce or 1/2 teaspoon red pepper flakes
14 - 3-5 tablespoons warm water, as needed

For the salad

15 - 6 cups chopped romaine lettuce
16 - 1 cup shredded red cabbage
17 - 1 cup shredded carrots
18 - 1 red bell pepper, thinly sliced
19 - 1 cup shelled edamame, cooked and cooled
20 - 1/3 cup chopped fresh cilantro
21 - 1/2 cup sliced almonds
22 - 1/2 cup crispy wonton strips, optional
23 - Lime wedges, for serving

# Instructions:

01 - Whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, and chili sauce in a bowl. Add warm water 1 tablespoon at a time until smooth and pourable.
02 - Pat the chicken dry and season both sides with salt and pepper.
03 - Heat oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until the thickest part reaches 165°F. Rest for 5 minutes, then slice.
04 - Add romaine, cabbage, carrots, bell pepper, edamame, and cilantro to a large bowl. Toss with about half of the dressing.
05 - Top with sliced chicken, almonds, and wonton strips if using. Drizzle with more dressing and serve with lime wedges.

# Good to know:

01 - Best served right after tossing so the greens and toppings stay crisp.
02 - Dressing can be made up to 5 days ahead and stored in the refrigerator.
03 - Use gluten-free tamari and omit wonton strips for a gluten-free version.

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