Copycat Panera Thai Chicken Salad #SundayFunday

 I think that of all the fast-food options available, the one we enjoy most often is Panera.  I feel that they offer more nutritious food that is not only quick but also colorful, healthy, and delicious.  This Thai Chicken Salad was one of my favorites, but the last time I visited, it was no longer on the menu.

The Sunday Funday Bloggers are sharing recipes containing Almonds today.......

Camilla of Culinary Cam is hosting and invited us to join her, saying, "February 16th is National Almond Day. Let's share any recipes you like with whole almonds, sliced almonds, almond meal, or even almond butter."

Let's see what everyone is sharing today........

• Mayuri's Jikoni : Almond Date Balls 
• Sid's Sea Palm Cooking: Banana Pancakes 
• Sizzling Tastebuds: Basil Almond Pesto 
• Karen's Kitchen Stories: Chinese Almond Cookies 
• A Day in the Life on the Farm: Copycat Panera Thai Chicken Salad 
• Sneha's Recipe: Energy High Protein Shake 
• Culinary Cam: Gató de Almendras Mallorquín 
• A Messy Kitchen: Grain Free Almond Flour Cinnamon Pancakes 
• Making Miracles: Lemon Almond Muffins 
• Mildly Indian: Roasted almond cookies 
• Food Lust People Love: Smoky Spicy Roasted Almonds

This chicken salad recipe, provided by Delish, is not an exact duplicate of the one I used to enjoy at Panera, but it is pretty darn close.  It is a wonderful main-course salad that is ready in minutes.  The vinaigrette and dressing, as well as the stir-fried vegetables, can be made ahead of time and refrigerated until you are ready to assemble this colorful dinner.

Entrees, Salad, Chicken, Asian, Copycat, Almonds

Entrees

Asian

Yield: 2 servings

Author: Wendy Klik

Copycat Panera Thai Chicken Salad

All the flavors that you loved when this salad was available at Panera can be yours again with this recipe.

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

• 1 1/2 T. rice vinegar
• 2 T. sweet chili sauce, divided
• juice of 1 lime, divided
• salt and pepper, to taste
• 1 1/2 T. creamy peanut butter
• 1T. soy sauce
• 1 t. ginger paste
• 1/2 t. dark sesame oil
• 1 clove garlic, minced
• 1 T. cold water
• 2 t. peanut oil
• Chicken breast meat from one half of a rotisserie chicken, skin and bones removed
• 2 T. roasted, sliced almonds
• 1 carrot, scraped and sliced
• 1/2 red bell pepper, cut into 1/2" pieces
• 1/2 c. frozen edamame, thawed, shelled, and patted dry
• 1 romaine heart, chopped
• handful of cilantro leaves, chopped

Instructions

1. Whisk together the rice vinegar, 1 1/2 Tablespoons of the chili sauce, 3/4 teaspoon of the lime juice, and a pinch of salt. Set aside.
2. In another container, whisk together the peanut butter, remaining lime juice, soy sauce, 1/2 Tablespoon of chili sauce, ginger paste, sesame oil, garlic, and water until smooth, adding more cold water, a teaspoon at a time, if needed, until the mixture is pourable.
3. Heat the oil in a large skillet or wok over medium-high heat. Add the carrots and bell pepper. Season with salt and pepper. Cook and stir until blistered and tender, about 2-3 minutes, adding the edamame for the last minute. Remove from heat and set aside to cool.
4. Toss the lettuce and cilantro with the reserved rice vinegar mixture and divide between 2 bowls. Top with the chicken breast and vegetables.
5. Drizzle with the peanut butter dressing and sprinkle with the almonds.

Notes

Adapted from a recipe found in Delish.

Nutrition Facts

Calories

426

Fat (grams)

21 g

Sat. Fat (grams)

3 g

Carbs (grams)

26 g

Fiber (grams)

5 g

Net carbs

20 g

Sugar (grams)

14 g

Protein (grams)

34 g

Sodium (milligrams)

979 mg

Cholesterol (grams)

72 mg

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