panera thai chicken salad (Print Version)
# Ingredients:
→ Salad
01 -
2 small carrots, chopped, approximately 1 cup
02 -
1 cup frozen shelled edamame
03 -
6 cups chopped romaine lettuce
04 -
8 oz cooked chicken, diced, approximately 1 1/2 cups
05 -
1/2 cup chopped roasted red peppers
06 -
1/2 cup chopped fresh cilantro
07 -
1/3 cup roasted cashews, roughly chopped
08 -
Olive oil, for cooking
→ Peanut-Chili Vinaigrette
09 -
2 tsp creamy peanut butter
10 -
1/2 tsp red pepper flakes
11 -
1 Tbsp honey
12 -
2 Tbsp low-sodium soy sauce
13 -
2 Tbsp water
14 -
2 tsp rice vinegar
15 -
1/4 tsp sesame oil
16 -
1/2 tsp fresh lime juice
17 -
1 tsp minced ginger
18 -
1 garlic clove, minced
19 -
Kosher salt, to taste
20 -
Fresh black pepper, to taste
# Instructions:
01 -
Heat olive oil over medium-high heat. Cook chopped carrots and frozen edamame until slightly charred, about 5-8 minutes. Set aside to cool.
02 -
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.
03 -
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.