Love this Panera Thai Chicken Salad – there’s so many different crunchy items packed into this salad. Then top the salad with the flavor packed spicy dressing and peanut sauce – it’s a favorite in our house!

Copycat Panera Spicy Thai Salad with Chicken

There are a lot of ingredients in this dish but, let me tell you, it’s definitely worth it! I love the pop of the edamame with the crunch of the wonton strips – then topped with that spicy vinaigrette. This salad is my favorite because of the taste – it’s a little sweet, a little salty and a whole lot of delicious.

Panera Spicy Thai Salad Ingredients

Peanut Sauce & Thai Chili Vinaigrette Dressing

creamy peanut butter – could sub with another nut butter but peanuts are pretty essential for Thai food
honey – you could use maple syrup
mirin – you can sub with rice vinegar or dry white wine
soy sauce – recommend the low-sodium soy sauce – there’s enough salt in our life
apple cider vinegar
lime juice
sweet chili sauce
ginger
Kitchen Staples: water, olive oil, garlic
Optional: if you want a little spice – add a tiny bit of red pepper flakes to the vinaigrette

Salad

Romaine lettuce – will work with any greens
Cooked chicken breasts
- I do a chicken marinade overnight and cooked for 12 minutes in the air fryer. I prefer the air fryer to a skillet – the chicken is NEVER dry in the air fryer!
sliced almonds
red bell pepper – you can also use jarred roasted red peppers or other colors of bell peppers
edamame – soybeans removed from the pods
- If using frozen edamame, heat pods in microwave for a couple of minutes (per package directions) and let cool before removing from pods
cilantro – leave out if you’re one of the cilantro averse
carrot
wonton strips – you can buy these near the croutons they’re my favorite salad topping!

How do you make Panera’s Spicy Thai Salad?

Once you have the dressing together, it’s just a matter of putting everything together. I love using big pasta bowls for salad.

In a small bowl, whisk together your Thai peanut dressing and in a second bowl, whisk together the Spicy Thai dressing ingredients. Store in a jar or air tight container and refrigerate until ready. It’s great to do the day before if possible – but not necessary.
- If doing the day before, you can also marinate chicken breasts overnight
Next, grab a large bowl and make a big bed of romaine lettuce.
If you’re using raw chicken, air fry the chicken at 350 for 12 minutes. Prepare your veggies while the chicken cooks.
Once the chicken has cooked and rested for a couple of minutes, slice the chicken for your salad
- If you have a large chicken breast – you can probably split it between two people.
Top with sliced almonds, red peppers, edamame, carrot, cilantro and wontons.
- With edamame – I keep a bag of the pods in my freezer and pull out a handful for salads. I heat them in the microwave and then after they cool – they’re ready for the salad!
Lastly, shake pre-made dressing to mix and drizzle over salad with the peanut sauce. The peanut sauce is a little thick – but just sprinkle it around – you’ll mix it all together anyway. Garnish with diced green onions and sesame seeds if you like.

Did Panera discontinue the Spicy Thai Salad?

It isn’t currently on the menu but they often times remove menu items and then bring them back later. It’s why my copycat recipes are great – then you can have them whenever you want! Here’s a list of all the recipes for Panera’s discontinued menu items!

How can I store leftover Panera Thai Salad?

I recommend only adding dressing and sauce to the salad you know you’re eating. For any leftover, leave it un-dressed and store separately. If you do toss salad & dressing together, you’ll need to eat within 1-2 days max.

Other Copycat Panera Salads & Bowls

Panera has so many great salads – I’ve made a few of them – here are some of my favorites:

Asian-Inspired Recipes