This Spicy Thai Salad recipe, inspired by a beloved salad at Panera Bread, is packed with tender chicken breast, crunchy vegetables, and delightful toppings with a creamy peanut dressing.
» You might also like this Easy Keto Greek Salad Recipe.
Spicy Thai Salad is an excellent option for those following a low-carb diet. It contains minimal carbohydrates, especially when compared to some carb-heavy salads you find these days. The focus is on fresh vegetables, lean protein, and healthy fats.
I love when you can enjoy a delicious, satisfying salad, without adding unnecessary carbs, don’t you? Unfortunately this salad has been discontinued at Panera, but you can still make it at home whenever you want!
The grilled chicken breast, marinated in delicious peanut dressing, is incredibly juicy and flavorful, and the fresh veggies bring a refreshing crunch that’s hard to resist. From the crisp romaine lettuce to the purple cabbage and red bell peppers, every bite is bursting with vibrant flavors and textures.
Ingredients Needed
Peanut Dressing & Marinade:
- Creamy Peanut Butter – Try to find a peanut butter that has a low sugar count, like a natural peanut butter with no added sugar.
- Rice Vinegar – Rice vinegar does have a slight bit of added sugar. If you don’t want that, use apple cider vinegar or white wine vinegar as alternatives.
- Honey – You can substitute with a honey alternative for a sugar-free version, like this Wholesome Yum keto honey.
- Thai Chili Sauce – You can buy it in mild to hot to suit your spice preference.
- Soy Sauce – Use low-sodium soy sauce to cut down on salt intake.
- Fresh Ginger and Garlic – Always use fresh ginger and garlic for the most flavor.
- Toasted Sesame Oil
For the Salads:
- Chicken Breast – Grilled tofu or shrimp can be used as a vegetarian or seafood option
- Romaine Lettuce – You can also use bibb or gem lettuce.
- Purple Cabbage – I love the color that the purple cabbage adds to the salad, but you can use any cabbage.
- Red Bell Peppers – red have more sweetness and add great color, but you can also use green or yellow.
- Carrots
- Edamame Beans
- Crispy Wonton Strips – You can leave these off if you don’t want the added carbs.
- Fresh Cilantro – Use fresh if possible
- Slivered Almonds – These add such a great crunch to the salad. They can be substituted with any nuts you like.
How to Make Spicy Thai Salad
Whisk together all of the marinade ingredients in a bowl until fully mixed. It can be difficult to incorporate the peanut butter. If you have a mini food chopper or food processor, you can use that to make this easier. I use this awesome Ninja food chopper.
Place half of the marinade into a resealable plastic bag. Put the chicken in the bag and marinate it in the refrigerator for at least 2 hours or overnight. You don’t want to let it sit for longer than 24 hours or the chicken will start to break down and change texture.
Heat a skillet over medium high heat. Remove the chicken from the marinade and cook it for 5 minutes per side, until a meat thermometer inserted in the thickest part registers 165° F. You can bake the chicken or grill it on an outside grill.
Transfer the chicken to a cutting board. Once cooled slightly, slice the chicken into strips.
In a bowl, arrange the romaine lettuce, cabbage, bell peppers, carrots, and edamame. Set the sliced chicken over the top. Garnish with wonton strips, fresh cilantro, and slivered almonds.
Pour the remaining dressing over the top of the salad as a dressing.
Additional Helpful Tips
- If you prefer a sweeter dressing, increase the amount of honey or add a dash of maple syrup.
- To add a fruity twist, toss in some diced mango or pineapple for a tropical flavor and a hint of sweetness.
- Marinate the chicken breast in the peanut dressing for at least 2 hours to infuse it with flavor. For even better results, marinate it overnight in the refrigerator. Discard any sauce leftover from marinating the chicken.
- If you like extra dressing you might consider doubling the sauce recipe.
Storing Options
Store any leftover dressing in an airtight container or jar in the refrigerator. It can typically be stored for up to 5 days. Give it a good shake or stir before using it again.
If you want to prep the entire salad in advance, without the dressing, layer the ingredients in an airtight container or assemble them in individual meal prep containers. Keep the dressing separate and add it just before serving to maintain the freshness and texture of the salad.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day. However, keep in mind that the salad may become soggy as it sits.
If you have any leftover chicken place it in an airtight container or wrap it tightly in plastic wrap. Store it in the fridge and use it within 3-4 days.
More Great Salads To Try
Eating healthy can get boring. Add a burst of flavor and excitement to your daily routine with these tasty salad recipes.
- Easy Cilantro Lime Shrimp Salad
- Best Low-Carb Greek Salad Bowls
- Keto Taco Salad with Ground Beef
- Low Carb Cobb Salad Recipe
- Flank Steak Salad with Blue Cheese Dressing
Frequently Asked Questions
Can I adjust the spiciness of the dressing?
You can increase or reduce the amount of Thai chili sauce in the dressing according to your preference for spice levels. Chili sauce also comes in mild to hot versions, so that’s a great way to make sure you have enough heat.
Is this salad gluten-free?
The salad itself is gluten-free, but you’ll need to make sure the soy sauce you use is gluten-free, or substitute it with tamari and leave the wonton strips off.
Can I make a large batch of the dressing and store it?
Yes, you can scale up the dressing recipe and store it in larger quantities. Just make sure to refrigerate it in an airtight container. The dressing will stay good in the refrigerator for up to 10 days. If you want to keep it longer, you’ll need to freeze it.
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Spicy Thai Salad (Panera Copycat)
Ingredients
For the peanut dressing & marinade:
- 2 tablespoons (32 g) creamy peanut butter
- 2 tablespoons (29.57 ml) rice vinegar
- 1 tablespoon (15 ml) honey
- 2 teaspoons (9.86 ml) Sriracha
- 1 teaspoon (5 ml) Thai chili sauce
- 1 teaspoon (4.93 ml) soy sauce
- 1 teaspoon (2 g) ginger minced
- 1 (1) garlic clove minced
- 1/4 teaspoon (1 ml) toasted sesame oil
For the salads:
- 8 ounces (226.8 g) chicken breast
- 2 cups (94 g) romaine lettuce chopped
- 1/4 cup (22 g) purple cabbage chopped
- 1/4 cup (37.25 g) red bell peppers chopped
- 1/4 cup (32 g) carrots chopped
- 1/4 cup (37 g) edamame beans
- 2 tablespoon (30 g) crispy wonton strips
- 2 tablespoons (0.8 g) fresh cilantro chopped
- 2 tablespoons (20 g) slivered almonds
Instructions
- Whisk together all of the marinade ingredients in a bowl until fully mixed.
- Place half of the marinade into a resealable plastic bag. Put the chicken in the bag and marinate for at least 2 hours or overnight.
- Heat a skillet over medium high heat. Remove the chicken from the marinade and cook for 5 minutes per side, until a meat thermometer inserted in the thickest part registers 165°F.
- Transfer the chicken to a cutting board. Once cooled slightly, slice the chicken into strips.
- In a bowl, arrange the romaine lettuce, cabbage, bell peppers, carrots, and edamame. Set the sliced chicken over the top. Garnish with wonton strips, fresh cilantro, and slivered almonds.
- Pour the remaining dressing over the top of the salad.
- Serve immediately.
Notes
- You can cook the chicken on an outside grill or bake in the oven.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.