Copycat Panera Spicy Thai Salad with Chicken
A vibrant, restaurant-quality salad inspired by Panera's popular Thai offering, combining crisp romaine, roasted vegetables, and tender sliced chicken with bold peanut and chili vinaigrette. The dish balances heat, crunch, and creaminess through roasted edamame and bell peppers, sliced almonds, and crispy wonton strips layered over fresh greens. The spicy Thai dressing and peanut sauce provide depth and complexity that enhances simple ingredients into something memorable. This salad suits health-conscious diners seeking substantial, satisfying meals without heavy cream-based dressings. Serve at lunch or light dinner, especially during warmer months. This version stands apart by allowing you to customize heat levels through the vinaigrette and control ingredient freshness by roasting vegetables at home rather than accepting pre-made versions. The combination of textures—crispy, chewy, tender, and crunchy—makes each bite interesting. Adding whole grain bread transforms it into a complete meal that rivals chain-restaurant versions at a fraction of the cost.
Ingredients
- 2 cup chicken breast, roasted or grilled and sliced
- 2 head romaine lettuce
- 1 cup carrots, cubed
- ½ cup edamame, roasted
- ¾ cup bell pepper, roasted and cubed
- 2 tbsp cilantro, chopped
- ¼ cup almonds, sliced
- ¼ cup wontonfried onion strings1:1swapvegetarian
similar crunch, milder flavor
- ¼ cup peanut sauce, homemade preferredalmond butter sauce1:1swapveganvegetarianpeanuts-freeadds dairy
removes peanut allergen
- 1 cup vinaigrette, Thai pepper vinaigrette preferredlime-ginger vinaigrette1:1swapveganvegetarian
less heat, similar brightness
Instructions
- 1
Roast edamame and cubed bell peppers at 350 degrees for approximately 10 minutes until starting to char, or broil until charred. Set aside.
- 2
Roast or grill chicken breasts at 350 degrees for approximately 45 minutes until cooked through and slightly browned, checking frequently to prevent burning. Slice into slivers and set aside.
- 3
Chop romaine lettuce into half-dollar-sized squares and place in a large salad bowl.
- 4
Cube carrots to match the size of roasted peppers.
- 5
Chop cilantro into small pieces.
- 6
Toss together lettuce, carrots, roasted peppers, edamame, cilantro, and almonds.
- 7
Top with sliced chicken, peanut sauce, Thai pepper vinaigrette, and wonton strips.
- 8
Serve with whole grain bread or bagel on the side.
Tips
Slice chicken against the grain into thin slivers for maximum tenderness and better sauce absorption. This technique prevents the chicken from becoming chewy and ensures even seasoning throughout.
Roast vegetables separately from chicken to control cooking times and char levels. Bell peppers and edamame benefit from direct high heat, while chicken requires lower, longer roasting to stay moist.
Assemble the salad in layers: greens and cool vegetables first, then warm roasted components on top. Add dressing, peanut sauce, and wontons immediately before serving to prevent sogginess.
Good to Know
Refrigerate assembled salad in airtight container for up to 3 days. Store dressing separately to maintain lettuce crispness. Roasted vegetables and chicken keep separately for 4 days.
Roast vegetables and chicken up to 2 days ahead. Chop lettuce and vegetables up to 1 day prior. Assemble within 2 hours of serving to prevent wilting.
Serve chilled or at room temperature. Pair with iced tea, sparkling water with lime, or light white wine. Add bread on the side for a complete meal.
Common Mistakes
Do not add dressing until just before serving to avoid soggy lettuce.
Do not skip the separate assembly of dressing and wontons; they lose texture quickly.
Do not overcrowd the pan when roasting chicken; air circulation prevents even cooking.
Substitutions
Vegan Options
removes peanut allergen
less heat, similar brightness
General Alternatives
similar crunch, milder flavor
FAQ
Can I make this salad ahead for meal prep?
Yes. Roast vegetables and chicken up to 2 days ahead and store separately. Chop greens and vegetables the day before. Assemble the complete salad within 2 hours of serving. Keep dressing, peanut sauce, and wontons in separate containers.
What if I don't have Thai pepper vinaigrette?
Substitute with lime juice, rice vinegar, and minced fresh chili, or use a lime-ginger vinaigrette. Combine equal parts vinegar and oil with garlic, lime, and a pinch of red pepper flakes for similar heat and brightness.
Can I freeze components of this salad?
Freeze cooked chicken and roasted vegetables in separate airtight containers for up to 2 months. Thaw in the refrigerator before reheating gently. Do not freeze lettuce, fresh cilantro, wontons, or dressings as they lose texture and quality.