Panera's Thai Chopped Chicken Salad Copycat Recipe


Panera's Thai Chopped Chicken Salad Copycat Recipe

This easy summer salad recipe from Panera is so delicious that you'll want to recreate it all year 'round!

Paneras Thai Chopped Chicken Salad
Paneras Thai Chopped Chicken Salad

Looking for a delicious and easy summer salad? You have found it with this Homemade Panera Thai Chicken Chopped Salad. This knockoff version of the famous Panera salad offers cool and refreshing flavors you know and love.

The flavors of the homemade Thai dressing recipe meld perfectly with the fresh vegetables. A little peanut sauce drizzle and wonton strips on top make this salad stand out. This filling salad recipe makes for an easy lunch or healthy dinner.


Preparation Time25 min

Cooking Time10 min



  • 1 small head of Romaine lettuce, washed and torn into bite sized pieces
  • 1 cup shredded red cabbage
  • 2 skinless, boneless chicken breasts, grilled or seared, and cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1 cup edamame
  • 1 red pepper, diced
  • 1 large carrot, diced
  • 2 green onions, sliced
  • 1/2 cup cashews
  • 1 cup wontons
  • 2 tablespoons rice vinegar
  • 2 teaspoons lime juice
  • 1 teaspoon finely minced fresh ginger
  • 2 tablespoons Thai chili garlic paste
  • 1 teaspoon sesame oil
  • 1/4 teaspoon brown sugar
  • 1/4 teaspoon garlic powder
  • Kosher salt to taste
  • 2 tablespoons vegetable oil
  • 1/2 tablespoon Thai chili garlic paste
  • 1/2 cup creamy peanut butter
  • 4 tablespoons hoisin sauce
  • 1/2 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 1 tablespoon toasted sesame oil


  1. To prepared the edamame: In a skillet, heat a tablespoon of olive oil. Add the edamame, red pepper, and diced carrot. Cook until lightly cooked and roasted. Set aside.

  2. To prepare the vinaigrette dressing: In a small bowl, whisk together the rice vinegar, lime juice, minced ginger, Thai chili garlic paste, sesame oil, brown sugar, garlic powder, and salt. Set aside.

  3. To make the peanut butter sauce: Heat 2 tablespoon of oil in a small sauce pan. Add the Thai chili garlic paste, and cook for 30 seconds. Whisk in the peanut butter and hoisin sauce. Cook until heated. Remove from the heat and whisk in the rice wine vinegar, soy sauce, and water until smooth. Whisk in the sesame oil.

  4. To assemble: In a large bowl or on a large platter, arrange the Romaine lettice, cabbage, chicken, cooked vegetable mixture, green onions, and cashews. Pour the vinaigrette over the salad. Drizzle with peanut sauce over the whole thing, and top with wonton strips.

Did You Know: the Founding of Panera

Many of you are probably familiar with the Panera Bread restaurant chain, but as a native of the St. Louis area, I’ve always known it as St. Louis Bread Co. or just Bread Co. for short.

St. Louis Bread Co. was founded in 1987 by Ken Rosenthal in a suburb of St. Louis. As the restaurant and bakery grew in success around the city, Au Bon Pain Co. purchased St. Louis Bread Co. in 1993. The name was changed to a combination of the Italian word for bread (pane) and time (era). However, the company remained operating under its original name in the St. Louis area with its over 100 locations.

Since then, the company has grown to have over 2,000 locations across the country. The company even opened a few locations by the name of Panera Cares, where the customers could pay what they could for the foods and services provided as a charitable gesture to those in need. This chain successfully cornered the fast casual dining style and is still popular today.

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This is one of my favorite salads at panera! I'm glad that I can make it for much cheaper.

I haven't had the Panera version of this salad, but I've had two helpings for lunch already today! The dressing does have a bit of a kick to it but it can be tamed down with less chili paste. A really wonderful mix of ingredients. Will definitely be making this in the future for my family.


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