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–+ servings
grilled chicken thai salad with peanut dressing in jar

Thai Chicken Salad

Course: Salad
Cuisine: thai-american
Keyword: copycat panera thai salad, spicy thai salad panera, thai chicken salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 415kcal
Author: Ashley
A healthy Thai Chicken Salad with crunchy veggies and a spicy Thai peanut dressing. This copycat Panera recipe just got a homemade upgrade. Gluten free friendly.
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Ingredients

For the Salad

  • 1.5 pounds chicken breast see notes for vegetarian
  • 1/2 tablespoon avocado oil for cooking chicken
  • salt + pepper to season chicken
  • 8 cups chopped romaine
  • 1 large red bell pepper chopped
  • 1 cup shelled edamame
  • 1 cup shredded red cabbage
  • 2 orange carrots shredded (I used a vegetable peeler)
  • 1/2 cup cashew pieces
  • 1 large avocado sliced
  • wonton toppers optional

Thai Peanut Dressing

  • 1/3 cup peanut butter
  • 3 tablespoons coconut aminos can sub soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger paste or 1 teaspoon freshly grated ginger
  • juice of 1 lime
  • 2 tablespoons non-dairy milk or water
  • 1/2 teaspoon Sriracha optional, for heat

Instructions

  • Prepare the chicken: Heat a cast iron skillet or grill pan over medium heat. Once pan is hot, add the oil. Trim any extra fat off chicken breast. Season chicken with salt + pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken.
  • Prepare the salad: In large bowl, add all ingredients for salad, except avocado and wontons. Toss with tongs to mix salad together well.
  • Make the dressing: add all ingredients into small blender or food processor. Process until smooth and add milk or water 1 TBS at a time if thinner consistency is desired.
  • Portion out salad for desired servings. Add sliced avocado and wontons if using. Top with grilled chicken and drizzle with Thai peanut dressing. Enjoy!

Notes

VEGETARIAN SUB - feel free to sub chicken for tempeh or organic tofu.
MEAL PREP - this salad is great for meal prep! Portion out salad into individual containers for easy packed lunch or dinner salad.
DRESSING STORAGE - store leftover dressing in covered container in fridge up to 1 week.

Nutrition

Serving: 1/6th with dressing | Calories: 415kcal | Carbohydrates: 25g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 383mg | Fiber: 5g | Sugar: 12g