Chicken Thai Salad

This fresh and crunchy Chicken Thai Salad is actually a favorite Panera Bread copycat recipe! Make your own version right at home easily and without spending the money.

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Perfect for a healthy lunch or a light summer dinner, Chicken Thai Salad is easy to make while still tasting delicious. Plus you can easily customize it to your favorite flavors by adding more of your favorite salad toppings.

Ingredients To Make Chicken Thai Salad

• chicken breast
• romaine lettuce
• purple cabbage
• carrot
• cilantro
• red bell pepper
• edamame
• almonds
  For the Dressing/Baste:
• peanut butter
• honey
• rice vinegar
• soy sauce
• water
• sesame oil
• lime juice
• red pepper flakes
• garlic
• ginger

How to Make Chicken Thai Salad

Start with the dressing so you can use it to baste the chicken. Whisk together peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, red pepper flakes, minced garlic, and minced ginger.

Then heat a nonstick skillet over medium heat, and spray with cooking oil. My favorite to cook with is a Caraway Ceramic Non-Stick Frying Pan because they are easy to cook with, easier to clean and are completely non-toxic. Once skillet is hot enough to sizzle when a drop of water is dropped on it, add chicken. Baste with dressing on top side while underside cooks for 3-4 minutes.

Flip chicken, and baste cooked side. Cook for 3-4 more minutes until internal temperature of chicken reaches 165º. Remove from heat and let cool.

Next, while the chicken is cooling, prepare your vegetables and assemble into salad bowl. If you are making this to take for lunch, use a salad container to separate your salad and chicken so your lettuce doesn’t get soggy. You can also keep the dressing in a separate compartment until you are ready to use it.

Finally, when you are ready to eat, drizzle your salad with peanut dressing, and toss. Slice chicken, and top salad.

Tips & Notes

Leftovers

Store leftover chicken and salad in separate airtight containers for 3-4 days. The best way to store any leftover dressing is to use a twist and pour salad dressing mixer. I love these because after a few days when the oil starts to separate a little, just mix it up and pour!

Chicken Thai Salad

Course: Soups u0026amp; SaladsDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Salad made with lettuce, vegetables, edamame, nuts, and a delicious peanut Thai-style dressing.

Ingredients

• 1 chicken breast

• 2 cups romaine lettuce, chopped

• ¼ cup purple cabbage, shredded

• ¼ cup carrot, shredded

• ¼ cup red bell pepper, chopped

• ¼ cup cooked edamame

• 1-2 tablespoon chopped cilantro

• 1 tablespoon chopped almonds

• For the Dressing/Baste:

• 2 tablespoon peanut butter

• 2 tablespoon honey

• 2 tablespoon soy sauce

• 2 tablespoon water

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 2 teaspoon lime juice

• 2 teaspoon red pepper flakes

• 1 teaspoon minced garlic

• 2 teaspoon fresh ginger, minced

Directions

• Whisk together peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, red pepper flakes, minced garlic, and minced ginger.
• Heat a nonstick skillet over medium heat, and spray with cooking oil.
• Once skillet is hot enough to sizzle when a drop of water is dropped on it, add chicken. Baste with dressing on top side while underside cooks for 3-4 minutes.
• Flip chicken, and baste cooked side. 
• Cook for 3-4 more minutes until internal temperature of chicken reaches 165º. Remove from heat and let cool.
• While the chicken is cooling, prepare your vegetables and assemble into salad bowl.
• Drizzle with peanut dressing, and toss. Slice chicken, and top salad.

More Salad Recipes:

• Classic Broccoli Salad

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog