This Thai Chicken Salad is a spot-on copycat of the beloved (and sadly discontinued) Panera version! With tender chicken, crisp greens, and a flavorful Thai peanut dressing, it’s easy to customize as a low-carb option too!
You’re always on the go, but you still want to eat healthily. That’s why I’m sharing this recipe for Thai Chicken Salad, made with shredded chicken right from your Air Fryer. It only takes 15 minutes, and it’s loaded with flavor! You can also make your dressing or use store-bought. I included my favorite Thai dressing, which is fantastic!
Panera Thai Chicken Salad
The Panera Thai Chicken Salad is a vibrant, flavor-packed option that combines the richness of Thai-inspired flavors with fresh, crisp ingredients.
This salad features juicy grilled chicken over a bed of mixed greens, carrots, and red bell peppers, all topped with crunchy wonton strips and chopped cilantro. The highlight is the bold Thai peanut dressing, which adds a creamy, nutty, and slightly spicy kick, making each bite exciting and satisfying.
Perfect as a light lunch or dinner, this copycat Panera Thai Chicken Salad is easy to recreate at home while staying fresh, healthy, and delicious.
Ingredients in Panera Spicy Thai Salad
- Air Fryer Shredded Chicken
- Broccoli Slaw
- Cucumbers
- Green Onions
- Salted Peanuts
- Bell Peppers
How to make Panera Spicy Thai Salad with Chicken
Step One: Empty contents of broccoli slaw into a large bowl. Add the shredded chicken, cucumber, green onions, peanuts, and red bell pepper. Toss ingredients to combine.
Step Two: In a small bowl or measuring cup, whisk together all dressing ingredients. Pour dressing over the salad and toss to combine. Garnish with freshly chopped cilantro if desired.
What should I serve with this Panera salad?
To complement the flavors of a Panera Thai Chicken Salad, try serving it with light and refreshing sides that enhance its Thai-inspired ingredients. Here are some great options, Crispy Wonton Chips, Spring Rolls, Coconut Rice, Jasmine Rice, Thai Soup, Fruit Skewers or Fresh Mango Slices.
How To Store
To store Thai Chicken Salad, keep the salad components and dressing separate in airtight containers in the refrigerator for up to 2-3 days. Combine and add dressing just before serving to keep the vegetables fresh and crisp.
More Easy Air Fryer Recipes
- AIR FRYER COPYCAT OLIVE GARDEN CHICKEN PARMIGIANA
- AIR FRYER SHREDDED CHICKEN
- EASY AIR FRYER CHICKEN SANDWICH (CHICK-FIL-A COPYCAT)
- AIR FRYER STARBUCKS COPYCAT PROTEIN BOXES
- AIR FRYER TRADER JOE’S FROZEN MANDARIN ORANGE CHICKEN
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Spicy Thai Salad with Chicken (Panera Copycat)
Description
Ingredients
Salad:
- 16 ounces broccoli slaw, pre-shredded
- 1 cup chicken, cooked and shredded
- 1/2 cup cucumber, peeled and diced
- 1/2 cup green onions, sliced
- 1/2 cup salted peanuts, diced
- 1/2 cup red bell pepper, diced
Dressing:
- 1/3 cup peanut butter
- 3 tablespoons olive oil, or avocado oil
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar, or sugar substitute
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1 tablespoons fresh cilantro, chopped, to garnish
Instructions
- Empty contents of broccoli slaw into a large bowl. Add the shredded chicken, cucumber, green onions, peanuts, and red bell pepper. Toss ingredients to combine.
- In a small bowl or measuring cup, whisk together all dressing ingredients. Pour dressing over the salad and toss to combine. Garnish with freshly chopped cilantro if desired.
Equipment
- Wooden Bowl
- Tongs
Nutrition
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