Eat 
Yo Greens This copycat Panera spicy Thai salad was a special request, and while I’ve always been partial to their seasonal strawberry poppyseed salad, I’m glad I tried this one out! It’s got some great nutritional value with edamame, cashews, and a peanut chili vinaigrette to give it its signature Thai flavor. Such a good, healthy meal idea to hit reset on your nutrition for the week and a great way to get some of those essential veggies in! What’s your favorite salad?
Spicy Thai Chicken Salad
Ingredients
- 6 cups chopped romaine lettuce
- 8 oz cooked chicken breast, sliced or diced
- 2 small carrots, chopped
- 1 cup frozen edamame, shelled
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped fresh cilantro
- 1/3 cup roasted cashews, roughly chopped
- olive oil
Chili Peanut Dressing
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp honey
- 2 tsp creamy peanut butter
- 2 tsp rice vinegar
- 1 tsp minced ginger
- 1/2 tsp red pepper flakes
- 1/2 tsp fresh-squeezed lime juice
- 1/4 tsp sesame oil
- 1 garlic clove, minced
- salt and fresh-ground black pepper, to taste
Instructions
- heat 1 tbsp of olive oil in a skillet over medium-high heat until shimmering. Sauté the carrots and edamame until lightly charred, ~6-8 minutes, and then set aside to cool.
- In a large salad bowl, combine lettuce, chicken, carrots, edamame, red peppers, cilantro, and cashews with the chili dressing, and toss until fully combined. Salt and pepper to taste.
- Enjoy!
Peanut Chili Dressing
- Whisk all ingredients* together, and salt and pepper to taste.
Notes
*This is a great way to use my homemade peanut butter recipe!
