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.
Servings 4
Calories 335kcal
Ingredients
Thai Chicken Marinade
- 1 pound Butcher Box boneless chicken thighs or chicken breasts
- 1 teaspoon ground or fresh ginger
- 1 teaspoon sesame oil
- 1 tablespoon Sriracha 1 tablespoon results in mild flavor, add more to adjust to your taste
- 1 teaspoon rice wine vinegar
- 1 tablespoon soy sauce or liquid aminos
- ½ tablespoon McCormick’s Grill Mates BBQ Seasoning
- ½ tablespoon McCormick’s Grill Mates Chicken Seasoning
- Salt and pepper to taste
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
- 1/4 cup natural peanut butter or almond butter
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce or liquid aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoons brown sweetener
- 1 teaspoon fish sauce
- 1/4 cup water
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
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 7g | Protein: 30g | Fat: 19g