Panera Spicy Thai Salad

5 from 3 votes

The Panera spicy Thai salad is now called "Asian Sesame Salad with Chicken." Yes, Panera discontinued its famous spicy Thai salad. But no sweat, all is good. I took a close look at this new variation and combined the two to create a third. The best!

Prep Time20

Total Time20

Course: Appetizer, Dinner, Lunch, Main Course, Salad

Cuisine: American, thai

Keyword: panera asian sesame salad with chicken, panera spicy thai salad

Servings:

Calories: 496kcal

Author: Erich Boenzli

Ingredients

For The Salad

2 large chicken breasts or 1 whole rotisserie chicken
1 head romaine lettuce
2 cups carrots, peeled into 2 inch long strips
2 cups red bell pepper, cut into narrow 2 inch long strips
1 cup edamame
½ cup slivered almonds
1 cup wonton strips
1 cup chopped cilantro

For The Peanut Butter Vinaigrette

2 tablespoons creamy peanut butter
1 teaspoon red pepper flakes
2 tablespoons honey
4 tablespoons soy sauce (low sodium)
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 tablespoons fresh lime juice
1 tablespoon grated ginger
1 tablespoon finely minced garlic
½ teaspoon salt
½ teaspoon pepper

US Customary - Metric

Instructions

Peanut Chili Vinaigrette

Mince ginger and garlic. Mix all ingredients well and let mingle in the fridge for at least 30 minutes.

Panera Spicy Thai Salad

If you’re using a rotisserie chicken, there’s no cooking involved (except for microwaving the edamame (if used). If you prefer to use chicken breasts, make sure it stays juicy after cooking.
Grab a large plate – I prefer a bowl-shaped pasta plate. Start by placing the chopped romaine on the plate.
Add carrots and bell peppers, followed by the edamame, wonton strips, and slivered almonds.
Top with sliced chicken meat, drizzle the sauce over, and top it off with some roughly chopped cilantro.
Enjoy!

Notes

Nutrition