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Lunch Idea

Thai Chopped Chicken Salad

Panera Bread's Copycat Version

Hands down, my favorite salad in this universe, probably . . . So much is going on in this dish besides being packed with antioxidants.  

Look at all those colors!  The crunch, flavor, and rainbow of ingredients make eating healthy like a cake walk, ha! 

Let’s talk about the veggies: greens, carrots, red bell pepper, green onions and cilantro. Oh, and edamame but you might think of it as a protein.  Edamame is a rich in protein, vitamins, minerals and despite the hoopla you may hear about soy and cancer, some studies it may even reduce the risks of breast cancer. 

Set the veggies and
edamame aside and grill up some chicken tenders!  I added a couple of dashes
of sesame oil to flavor the chicken

Sesame oil is used in small amounts, a little goes a long way but very necessary in this dish to give it the incredible flavor.

I like to use Smart Chicken® and Just Bare® Chicken, I will have to say they taste much better than other brands.  The chicken is juicy, moist, flavorful and not stringy, if that makes sense (in my case where I have chewed up some tendons, yuck!).


Chicken tenders are my go-to for quick cooking. I always have a frozen bag on hand. 


Feel free to any protein source that you enjoy.  A simple plant-based product may be a great addition to this simple dish.  

The Dressing Ingredients

Now are you ready for all the ingredients in the dressing . . . I know, lots but so worth it!  This is only made on special occasions. Peanut butter, soy sauce, sriracha (hot chili sauce) honey, rice vinegar, Greek yogurt, garlic and ginger!

*Tip: When using fresh ginger, save in a plastic bag and place in the freezer for longer use (and when you make this recipe again next week).

Blend ingredients together. 

Thai Chopped Chicken Salad (Panera Bread's Copycat version)


  • 6 cups greens
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 1 cup shelled edamame
  • 6-8 chicken tenders
  • 2 Tbsp. cilantro, chopped topping
  • 1/4 cup green onions, chopped topping
  • 1/4 cup cashews, chopped topping
  • Wonton strips topping


  • 1/4 cup Greek yogurt, nonfat, plain
  • 2 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • 2 tbsp. honey
  • 2 tsp. peanut butter
  • 2 tsp. siracha
  • 1 tsp. sesame oil


  • In a grill skillet, cook chopped carrot, red pepper and edamame until slightly soft.  Cool mixture and set aside. Grill chicken with sesame oil until golden brown. In a blender add all the ingredients for the dressing and puree.  In a bowl, add lettuce, cilantro, and green onions. Top with chicken, grilled veggie mixture, wonton strips and cashews.