Panera Bread’s Copy Cat Thai Chopped Chicken Salad
This salad is my (and my hubby’s) favorite salad on earth! It is spicy, crunchy, satisfying and just awesome!
Well, here is my version of the salad, it is close but I don’t think I can ever match Panera’s .
I started off by grilling a chopped carrot, red pepper and shelled edamame. Yum, I made extra so I could make this salad a million times! Plus I also used it in yesterday’s dish, Beef & Broccoli.
Set the veggies and edamame aside and grill up some chicken tenders! I added a couple of dashes of sesame oil to flavor the chicken.
I like to use Smart Chicken® and Just Bare® Chicken, I will have to say they taste much better than other brands. The chicken is juicy, moist, flavorful and not stringy, if that makes sense (in my case where I have chewed up some tendons, yuck!).
Now are you ready for all the ingredients in the dressing . . . I know, lots but so worth it! This is only made on special occasions . Peanut butter, soy sauce, sriracha (hot chili sauce) honey, rice vinegar, Greek yogurt, garlic and ginger!
Oh yeah, I forgot to show curry powder. I added just a 1/4 teaspoon, it gives the dressing a wonderful color plus curry powder is loaded with antioxidants! Blend up ingredients and ready to go!
Shred up some lettuce and add the veggie and edamame mixture plus some green onions and chopped cilantro. It is almost ready!!! Are you excited?
Wonton strips, they even come flavored – garlic and ginger, woohoo!
Here she is! So, so, so, so, so good! You will love eating your veggies!
I forgot to add the chopped cashews on top, darn it! Note to self, place cashews in skillet and “cook” till you can smell them. Remove from heat. Cool, chop and add to salad!
So stinkin’ good!
Thai Chopped Chicken Salad
1 carrot, chopped
1/2 red bell pepper, chopped
1 cup shelled edamame
1 lb chicken tenderloins
1 tsp sesame oil
1 1/2 cups green lettuces
1 tbps chopped cilantro
2 tbps chopped green onions
1 tbsp wonton strips
1 tbps chopped cashews
2 tbsp Greek plain yogurt
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tsp peanut butter
1 tsp grated ginger
1 tsp grated garlic
1 tsp sesame oil
1/4 tsp curry powder
1/2 – 1 tsp sriracha sauce
In a grill skillet, cook chopped carrot, red pepper and edamame until slightly soft. Cool mixture and set aside. Grill chicken with sesame oil until golden brown. In a blender add all the ingredients for the dressing and puree. In a bowl, add lettuce, cilantro, and green onions. Top with chicken, grilled veggie mixture, wonton strips and cashews.