Name: Panera Thai Chicken Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 3 tbsp. unseasoned rice vinegar -; 3 tbsp. Thai sweet chili sauce -; 1 1/2 tsp. fresh lime juice -; 1/2 tsp. kosher salt -; 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. (or more) cold water -; 1 tbsp. plus 1 tsp. neutral oil -; 1 lb. boneless, skinless chicken breast -; 1 tsp. kosher salt, plus more -; 1/4 c. sliced almonds -; 2 medium carrots, chopped into 1/2" pieces (about 1 c.) -; 1 red bell pepper, seeds and ribs removed, chopped into 1/2" pieces (about 1 c.) -; 1 c. frozen shelled edamame, thawed, patted dry -; 1 large head romaine, chopped (about 8 c.) -; 1/2 c. fresh cilantro leaves -; 1/2 c. wonton strips -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Panera Thai Chicken Salad

1. 3 tbsp. unseasoned rice vinegar -

2. 3 tbsp. Thai sweet chili sauce -

3. 1 1/2 tsp. fresh lime juice -

4. 1/2 tsp. kosher salt -

5. 3 tbsp. all-natural creamy peanut butter -

6. 2 tbsp. fresh lime juice -

7. 2 tbsp. low-sodium soy sauce -

8. 1 tbsp. Thai sweet chili sauce -

9. 2 tsp. grated or chopped peeled ginger -

10. 1 tsp. toasted sesame oil -

11. 1 clove garlic, grated or finely chopped -

12. 1 tbsp. (or more) cold water -

13. 1 tbsp. plus 1 tsp. neutral oil -

14. 1 lb. boneless, skinless chicken breast -

15. 1 tsp. kosher salt, plus more -

16. 1/4 c. sliced almonds -

17. 2 medium carrots, chopped into 1/2" pieces (about 1 c.) -

18. 1 red bell pepper, seeds and ribs removed, chopped into 1/2" pieces (about 1 c.) -

19. 1 c. frozen shelled edamame, thawed, patted dry -

20. 1 large head romaine, chopped (about 8 c.) -

21. 1/2 c. fresh cilantro leaves -

22. 1/2 c. wonton strips -

How to cook deliciously - Panera Thai Chicken Salad

1. Stage

In a small bowl, whisk vinegar, chili sauce, lime juice, and salt. Cover and refrigerate until ready to use.

2. Stage

Make Ahead: Vinaigrette can be made 1 week ahead. Store in an airtight container and refrigerate.

3. Stage

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.

4. Stage

Make Ahead: Sauce can be made 1 week ahead. Store in an airtight container and refrigerate.

5. Stage

Place a rack in center of oven; preheat to 350°. In a medium ovenproof skillet over medium-high heat, heat 1 tablespoon oil.

6. Stage

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.

7. Stage

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.

8. Stage

Meanwhile, in another medium skillet over medium heat, toast almonds, stirring occasionally, until golden brown, about 5 minutes. Transfer to a small bowl.

9. Stage

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.

10. Stage

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.

11. Stage

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.

12. Stage

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.

13. Stage

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