PANERA THAI CHICKEN SALAD

Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

INGREDIENTS

SALAD

  • 2 small carrots, chopped, 1 cup
  • 1 cup frozen shelled edamame
  • 6 cups chopped romaine lettuce
  • 8 oz. cooked chicken, diced, 1 1/2 cups
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup roasted cashews, roughly chopped
  • Olive oil

PEANUT-CHILI VINAIGRETTE

  • 2 tsp. creamy peanut butter
  • 1/2 tsp. red pepper flakes
  • 1 Tbsp. honey
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. water
  • 2 tsp. rice vinegar
  • 1/4 tsp. sesame oil
  • 1/2 tsp. fresh lime juice
  • 1 tsp. minced ginger
  • 1 garlic clove, minced
  • Kosher salt and fresh black pepper

INSTRUCTIONS

SALAD

  1. Cook carrots and edamame in little olive oil over medium-high heat until slightly charred, about 5-8 minutes. Set aside to cool.
  2. In a large salad bowl, combine lettuce, chicken, roasted carrots, edamame, roasted peppers, cilantro, and cashews with the vinaigrette. Toss until fully coated. Taste for salt and pepper before serving.

Full recipe Here