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How To Make Panera Spicy Thai Salad | Recipe

How To Make Panera Spicy Thai Salad | Recipe

In this post, you will learn how to make Panera Spicy Thai Salad and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
If you want to be an expert in the Recipe and Food industry, then you will need to purchase our highly recommended Recipe eBook at the end of this Recipe article, at a very cheap and affordable price.

Below are the ingredients and the instructions on how to make Panera Spicy Thai Salad.

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!

Panera Spicy Thai Salad (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

There are some modifications to simplify the steps and increase the deliciousness. If you like a crunchy, creamy, spicy, and sweet all-in-one meal, look no further. This is the one!

And because this is an adaptation of a restaurant/take-out meal, I’ve also included two handy shortcuts for super-quick preparation, in under 10 minutes.

Another neat thing is the vinaigrette. You can make a batch the size you want and store it in the fridge for at least a week. After making this peanut chili vinaigrette for the first time, you’ll make a larger batch next time and want to put it on everything. How about on a hot dog?

Peanut Chili Vinaigrette

The peanut chili vinaigrette makes or breaks the deal. There are two ways to make this sauce: One that involves a little more work and a few more ingredients OR a shortcut. We’ll discuss both.

Panera Spicy Thai Salad (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

Part 1: Peanut Chili Vinaigrette

Peanut Chili Vinaigrette From Scratch

Ingredients

Creamy peanut butter

Red pepper flakes

Honey 

Soy sauce (low sodium)

Rice vinegar

Sesame oil

Fresh lime juice

Ginger

Garlic 

Salt 

Pepper

That’s quite a list. But when you think about it, these are all pantry items that are always good to have. Next, The Instructions:—

How To Make Peanut Chili Vinaigrette

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

Creamy Peanut Butter

Always have a jar of this yummy multifunctional pantry item. It’s cheap, delicious, and doesn’t even have to be refrigerated after opening. 

Red Pepper Flakes

After salt and pepper, probably one of the most versatile dry spices to increase the flavor and depth of any dish.

Honey

Always have a jar of your favorite honey handy. This delicious bee product lasts “forever.” Try buying local honey. It might be a little pricier, but you’ll know that you’re getting 100% honey. 

Soy Sauce, Rice Vinegar, and Sesame Oil

You can get each of them for under $5 at your grocery store and they’ll go a long way. 

Fresh Lime Juice

Every cook should have some fresh lemons and limes in the fridge. Yes, they are pretty on the countertop but last much longer refrigerated, especially once you start using them.

Ginger

Buy a nice chunk of ginger and put it in the freezer, in a freezer bag. When you want to add some to your dish, use a grater – no need to defrost or peel. Peak freshness lasts three months.

Garlic

Another pantry no-brainer. I use fresh garlic practically every day. So storage is no issue. Otherwise, an unpeeled head of garlic will last a couple months. Simply store in a place that’s dry, cool (room temperature), and dark. Yes, in your pantry, not in your fridge. How do you know when fresh garlic went bad? The color will change to yellow and it will get soft to the touch.

Salt

Salt is awesome…it’s the only rock we eat! In most instances, you should use kosher salt and use it to taste. Salt is not a spice. Salt will bring your food alive. You shouldn’t taste the salt itself (one of the exceptions is, of course, pasta water).

Pepper

Pepper, on the other hand, is a spice. Use whole peppercorns in a pepper grinder to get the most out of this delicious flower berry.

Peanut Chili Vinaigrette With A Shortcut

And here’s the shortcut: Go to the “international” aisle of your food store and buy a Thai style peanut sauce and you’re done. The positive: Fewer ingredients and less time preparing it. The negative: Limited control over the flavor outcome. 

Part 2: Chicken Salad

Panera Spicy Thai Salad (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

Ingredients

2 large chicken breasts or 1 whole rotisserie chicken

Romaine lettuce

Carrots

Red peppers

Edamame

Almonds

Wonton strips

Cilantro

Similar to the peanut chili vinaigrette, there are two ways to tackle the salad part of this tasty dish. You can either cook up some nice chicken breasts or you could use a rotisserie chicken.

Chicken

I prefer using a rotisserie chicken because it gives more different “meat options” than a simple chicken breast. A rotisserie chicken comes with skin on the breast meat. And it has lots of wonderful juicy thigh meat and everything in between. It might not look as neat as a perfectly sliced skinless chicken breast on a plate, but it sure makes the taste buds much happier.

If you prefer to use chicken breasts, make sure it stays juicy after cooking.

Romaine Lettuce

Romaine lettuce is strong enough to stand tall under all the goodies that we will top it with. But compared to iceberg lettuce, romaine does generally have more taste. To get it ready, simply cut off the end with the stem, slice it perpendicularly into ¼” strips, and remove some of the core (stem) towards the bottom. Rinse under cold water and let dry on a clean dish towel.

Carrots and Red Bell Pepper

They add crunch, color, and sweetness. Peel the carrots (if necessary) and use the peeler to peel off about 2” long strips. Remove the core (seeds) from the red bell pepper and slice into narrow 2” long strips. 

Edamame

Edamame refers to the preparation of immature soybeans, generally cooked in saltwater. Once cooked, the beans are removed from the pods to enjoy. They’re rich in healthy fiber, antioxidants, and vitamin K. Most grocery stores sell bags of frozen soybeans in microwaveable pouches. Simply pop a bag in the microwave, let cool, and remove the beans from the pods by gently pushing the bean on one side. 

Almonds

For some extra crunch, I like to add some slivered almonds, which can be found in the baking aisle.

Wonton Strips

Wonton strips are a new addition to my pantry. Adding some to a dish is like adding that little “Asian” touch to it. A large (16 oz) bag costs less than $4. They’re excellent when added to a soup, and I’ve even started using them for little dippers for my guacamole.

Cilantro

Chop roughly and you’re good to go.

Panera Spicy Thai Chicken Salad “Asian Sesame Salad with Chicken” (Panera Copycat)

Part 3: The Assembly

If you’re using a rotisserie chicken, there’s no cooking involved (except for microwaving the edamame (if used).

Panera Spicy Thai Salad (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

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. Doesn’t it look pretty already?

Panera Spicy Thai Salad (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

Top with sliced chicken meat, drizzle the sauce over, and top it off with some roughly chopped cilantro.

Panera Spicy Thai Salad (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

You just made a delicious, crunchy, creamy, spicy, and sweet chicken salad. Enjoy, and please let me know what you think!

Panera Spicy Thai Salad (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

As always, use this recipe as a guideline and inspiration. Then adjust the flavors to your preference. Make it your own. You can do it!

Panera Spicy Thai Salad (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

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Did you make this Panera Spicy Thai Salad? Let us know in the comments below!

Panera Spicy Thai Salad (Photo by Viana Boenzli)

Panera Spicy Thai Salad

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 Time 20 mins

Total Time 20 mins

Ingredients  

For The Salad

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

For The Peanut Butter Vinaigrette

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

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!

Small Recipe Logo

Calories: 496kcal | Carbohydrates: 42g | Protein: 39g | Fat: 21g | Sodium: 1108mg | Potassium: 1585mg | Fiber: 12g | Sugar: 19g | Vitamin A: 27113IU | Vitamin C: 113mg | Calcium: 162mg

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.


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