panera thai chicken salad on a clear plate
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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
Author Brandi Crawford

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.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 7g | Protein: 30g | Fat: 19g