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Chopped Thai Grilled Chicken Salad (Panera Copycat)

This Chopped Thai Grilled Chicken Salad is a quick and easy Panera copycat recipe that has been lightened up to ditch some of the carbs and calories to make it keto-friendly and low carb. The salad is drizzled with homemade peanut dressing and is made with juicy chicken thighs, you can use chicken breasts if you wish.

panera thai chicken salad on a clear plate

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

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Spring has finally arrived and I wasted no time firing up my grill. I’m looking forward to so many grilled meals! I am also working to jazz up salads. I need more veggies in my life and this Thai chicken salad is perfect.

ingredients for thai chicken salad peanut butter dressing

How to Make Thai Chicken Salad

  1. I recommend marinating the chicken. Marinating provides so much flavor. You can marinate for at least 2 hours to overnight.
  2. Add the chicken thighs and marinade ingredients to a sealable plastic bag. Marinate in the refrigerator. 
  3. Grill the chicken on medium-high heat. You will need to grill the chicken until it reaches an internal temperature of 165 degrees. Timing may vary, use a meat thermometer.  You can read more about How to Grill Chicken Thighs here.
  4. Allow the chicken to rest and then slice.
  5. Assemble the salad with vegetables and top with the chicken.
  6. For the Peanut Salad dressing, combine all of the ingredients in a bowl and stir.
  7. Serve the salad with the dressing and top with sesame seeds.
collage photo of raw chicken breasts on a cutting board, chicken in a sealable plastic bag, chicken thighs on a grill, cooked chicken thighs sliced on a cutting board
grilled chicken thighs on a cutting board

Panera Thai Chicken Salad Ingredients

I modified the Panera recipe to ditch some of the carbs. Here is a listing of the full ingredients, feel free to toss these in your salad if you wish.

  • 3/4 cup wonton strips
  • 3/4 cup shredded carrots
  • 3/4 cup edamame beans
  • 1/2 cup red pepper/sliced
ingredients for peanut butter dressing for thai chicken salad

How Long Will the Thai Peanut Sauce Dressing Last in the Fridge?

The dressing will last in the fridge for up to a week.

peanut butter dressing for thai chicken salad

How Many Carbs in Panera Thai Chicken Salad?

For a whole salad with dressing, the Thai Chicken Salad at Panera has 44 grams of net carbs. 

panera thai chicken salad on a clear plate

How Many Calories in Panera Thai Chicken Salad? What is the Nutrition of Panera Thai Chicken Salad

A whole salad has 540 calories, 44 net carbs, and 39 grams of protein.

panera thai chicken salad on a clear plate

What is the Healthiest Salad at Panera?

I believe it’s the Greek Salad. The Greek salad at Panera does not have added sugar.

panera thai chicken salad on a clear plate

Meal Prep Tips

  • Store the vegetables in sealable containers like mason jars. That way, the veggies stay crunchy. Store the chicken in Tupperware so that you can reheat it separately from the salad each day. 
  • You can use the chicken in other ways, so that salad doesn’t get boring. I reheated my chicken on the stove with a dash of olive oil and served it with Cilantro Lime Cauliflower Rice and Green Bean Salad.
thai chicken green bean salad and cilantro rice

More Salad Recipes

Keto Zucchini Noodle Pasta Salad
Keto Cauliflower Potato Salad
Keto Broccoli Salad

panera thai chicken salad on a clear plate
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5 from 1 vote

Chopped Thai Grilled Chicken Salad

This Chopped Thai Grilled Chicken Salad is a quick and easy Panera copycat recipe that has been lightened up to ditch some of the carbs and calories to make it keto-friendly and low carb. The salad is drizzled with homemade peanut dressing and is made with juicy chicken thighs, you can use chicken breasts if you wish.
Course dinner, lunch
Cuisine Thai
Keyword keto thai chicken salad, panera thai chicken salad, thai chicken salad
Prep Time 20 minutes
Cook Time 15 minutes
chicken marinate 2 hours
Total Time 2 hours 35 minutes
Servings 4
Calories 335kcal

Ingredients

Thai Chicken Marinade

Salad

  • 1/4 cup fresh cilantro
  • 1/4 cup fresh green onions
  • 1 cup shredded cabbage
  • 3 cups spinach or mixed greens
  • 2 tablespoons sliced peanuts or sunflower kernels
  • Sesame seeds topping

Thai Peanut Dressing

Instructions

Thai Peanut Dressing

  • Add the peanut butter to a small bowl. Sometimes natural peanut butter can be hard to stir. If so, place it in the microwave for 15-30 seconds to soften.
  • Add the remaining dressing ingredients to the bowl. Stir to combine until the dressing becomes creamy.

Thai Chicken Salad

  • Marinating the chicken is recommended for optimal flavor and texture. Add chicken to a sealable plastic bag with the ginger, soy sauce, sesame oil, Sriracha, rice vinegar, BBQ Seasoning, Chicken Seasoning, salt and pepper to taste.
  • Shake the bag and ensure the chicken is fully coated. Refrigerate for at least 2 hours to overnight.
  • Heat the grill to medium-high heat (If you prefer to bake the chicken, see baking instructions below in the Recipe notes). Allow the grill to heat for 10 minutes.
  • I like to spray my grill plates with olive oil to prevent sticking.
  • Add the chicken. Cook the chicken for about 10-15 minutes until it reaches an internal temperature of 165 degrees, flipping halfway through. Use a meat thermometer to test doneness. 
  • Remove the chicken from the grill. Allow the chicken thighs to rest for 10 minutes before slicing it into strips.
  • While the chicken rests, assemble the salad with spinach, cabbage, cilantro, green onions, and peanuts or sunflower kernels.
  • Add the sliced chicken strips. Drizzle the Thai peanut dressing throughout.

Video

Notes

Panera Thai Chicken Salad Ingredients

I modified the Panera recipe to ditch some of the carbs. Here is a listing of the full ingredients, feel free to toss these in your salad if you wish.
  • 3/4 cup wonton strips
  • 3/4 cup shredded carrots
  • 3/4 cup edamame beans
  • 1/2 cup red pepper/sliced
You don’t have to grill the chicken in this recipe. You can bake the chicken or saute it in oil on the stove. If you bake the chicken, bake it on 375 degrees for about 30 minutes or until it reaches an internal temperature of 165 degrees.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 335kcal | Carbohydrates: 7g | Protein: 30g | Fat: 19g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Ann

Wednesday 26th of June 2019

Brandi—another winner! We don’t have a grill yet so after marinating couple of hours, I put it in the slow cooker. Turned out great. Husband loves the dressing!!.

staysnatched

Friday 28th of June 2019

I'm so glad you guys enjoyed it!

Ann

Wednesday 26th of June 2019

I’m going to marinate my chicken RIGHT NOW. And add cabbage to my grocery order and dinner ✅. Thanks

staysnatched

Wednesday 26th of June 2019

Wonderful! Enjoy!