Thai Chicken Salad with Sesame Vinaigrette

tossedmama
Sep 15, 2021
2 min read

This salad is inspired by one of my old favorites from Panera that is no longer on the menu - the spicy thai chicken salad. The salad is made of the same ingredients - roasted red pepper, carrots, edamame, cilantro and cashews. I didn't like the peanut sauce that came with it so I would only eat it with the asian vinaigrette. I created my one gluten free sesame vinaigrette that goes perfectly with this salad.

I recommend roasting your own red peppers instead of using them from the jar. It gives the salad much more flavor. I included the recipe I use for roasting bell peppers.

THAI CHICKEN SALAD WITH SESAME VINAIGRETTE RECIPE

Makes: 4 jars

Time: 10 minutes to assemble

Salad Ingredients

- 8 cups greens

- 1 cup roasted red pepper, sliced (see recipe below)

- 1 cup carrots, cut into thin strips (julienned)

- 1 cup edamame, shelled

- 2 cups grilled chicken, sliced in strips

- 8 tbsp (1/2 cup) fresh cilantro, chopped

- 8 tbsp (1/2 cup) cashews, coarsely chopped

- 8 tbsp (1/2 cup) sesame vinaigrette (see recipe below)

Dressing Ingredients

- 4 tbsp olive oil

- 2 tbsp rice vinegar

- 1 tbsp sesame oil

- 1 lime, juiced

- 2 tsp brown sugar

- 1 garlic clove, minced

- 1 tsp fresh ginger, grated

- salt and pepper to taste

- dash red pepper flakes (optional)

Directions

In a small bowl or jar, combine all ingredients of dressing.
Measure and add about 2 tbsp of the dressing to each jar.
Add 1/4 cup roasted red peppers, 1/4 cup carrots, and 1/4 cup edamame to each jar.
Add 1/2 cup grilled chicken.
Pack 2 cups of greens into each jar.
Top with tbsp each of cilantro and cashews.
Place top on jar and tighten.
Store in refrigerator and eat within 5 days.