Panera's Thai Chicken Salad.
The recipe presents a delightful salad made with grilled chicken, fresh vegetables, and a tangy Thai-inspired dressing. The ingredients include boneless, skinless chicken breasts, mixed greens, red bell pepper, carrots, cucumbers, cilantro, and peanuts.
To prepare the salad, the chicken breasts are seasoned with salt and pepper, grilled, and sliced into thin strips. The mixed greens are then placed in a large bowl and topped with the sliced chicken, chopped vegetables, and peanuts.
For the dressing, the recipe calls for ingredients such as rice vinegar, honey, soy sauce, lime juice, and sesame oil. These ingredients are combined and whisked together until fully incorporated. The dressing is then drizzled over the salad and tossed well to ensure even distribution.
Overall, this recipe provides a simple and straightforward method for creating a delicious and healthy meal. With its vibrant colors and bold flavors, this Panera-inspired Thai Chicken Salad is sure to impress any dinner guests or make for a satisfying lunch option.
Panera's Thai Chicken Salad recipe:
the ingredients list:
For the Thai Chili Vinaigrette, you'll need:
- 3 tablespoons of unseasoned rice vinegar
- 3 tablespoons of Thai sweet chili sauce
- 1 1/2 teaspoons of fresh lime juice
- 1/2 teaspoon of kosher salt
For the Peanut Sauce, you'll need:
- 3 tablespoons of all-natural creamy peanut butter
- 2 tablespoons of fresh lime juice
- 2 tablespoons of low-sodium soy sauce
- 1 tablespoon of Thai sweet chili sauce
- 2 teaspoons of grated or chopped peeled ginger
- 1 teaspoon of toasted sesame oil
- 1 clove of garlic, grated or finely chopped
- 1 tablespoon (or more) of cold water
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For the Salad, you'll need:
- 1 tablespoon plus 1 teaspoon of neutral oil
- 1 pound of boneless, skinless chicken breast
- 1 teaspoon of kosher salt, plus more
- 1/4 cup of sliced almonds
- 2 medium carrots, chopped into 1/2 inch pieces (about 1 cup)
- 1 red bell pepper, seeds and ribs removed, chopped into 1/2 inch pieces (about 1 cup)
- 1 cup of frozen shelled edamame, thawed and patted dry
- 1 large head of romaine, chopped (about 8 cups)
- 1/2 cup of fresh cilantro leaves
- 1/2 cup of wonton strips
direction is for a Thai Chicken Salad with Peanut Sauce and Thai Chili Vinaigrette.
To make the Thai Chili Vinaigrette, whisk together rice vinegar, Thai sweet chili sauce, lime juice, and salt in a small bowl. This can be made ahead and stored in the refrigerator for up to a week.
To make the Peanut Sauce, whisk together peanut butter, lime juice, soy sauce, Thai sweet chili sauce, ginger, sesame oil, garlic, and water until smooth. This can also be made ahead and stored in the refrigerator for up to a week.
For the salad, heat oil in a skillet over medium-high heat and cook chicken seasoned with salt until golden brown on both sides. Transfer the skillet to the oven and roast the chicken until cooked through. Cut the chicken into strips and set aside.
In the same skillet, toast almonds until golden brown and transfer to a bowl. Cook carrots, bell pepper, and edamame in the skillet until tender and blistered, seasoning with salt as desired. Transfer to a separate bowl.
In a large bowl, toss chopped romaine and cilantro with the Thai Chili Vinaigrette. Divide the salad among bowls and top with the cooked vegetables and chicken. Drizzle with the Peanut Sauce and top with the toasted almonds and wonton strips.
The cooked chicken and vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days.
