Panera Bread Thai Salad Food

SPICY THAI SALAD PANERA RECIPE WITH CHICKEN (COPYCAT)

Steps:

• Preheat a heavy skillet on medium heat on the stove top. Add oil, chicken, salt, and black pepper and cook until juices run clear and meat is done.
• While the chicken is cooking, prepare your carrots, bell pepper, lettuce, and cilantro.
• When chicken is done, add carrots, bell pepper, and edamame and cook for 10 minutes (stirring often).
• While cooking, prepare the dressing by adding all the dressing ingredients to a small bowl and mixing with a whisk.
• In a large bowl add chopped lettuce, almonds, and cilantro and combine.
• Once chicken and vegetables are done, remove from heat and let cool for 5-10 minutes before adding to salad.
• Add chicken and vegetables to lettuce mixture and combine.
• Serve in separate bowls and add dressing in desired quantity.
• You may not need all the dressing, but it keeps well in the refrigerator and goes well on any type of salad.

PANERA BREAD ASIAN SESAME CHICKEN SALAD - COPYCAT

Steps:

• Preheat the oven to 350°.
• Cut the wonton wrappers into 1/4-inch strips.
• Heat about 2 inches of canola oil to 365° in a heavy skillet. Fry the wonton strips in the oil until they are crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
• Spread the almonds out on a baking sheet. Toast them in the oven for 5 minutes, toss them around, and then toast for 5 minutes more. Remove from the oven and let cool.
• To make the dressing, in a bowl, mix together all of the ingredients except the oil. Use a wire whisk to blend well and then slowly drizzle in the oil to create an emulsion.
• To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, chicken and dressing.
• Transfer to plates and top with the sesame seeds and almonds.