![]() ![]() Store undressed salad for 1-2 days in the refrigerator.We like to store leftover dressing in mason jars. Top each salad with remaining ingredients and garnish with pecans. In a small mason jar, combine dressing ingredients and shake with lid on. ![]() In a large bowl, combine romaine, berries, oranges, cheese and onion. Spicy Peanut Dressing will keep for 6-7 days in the refrigerator in an airtight container. Steps In large bowl, gently toss lettuce and dressing. This will take several minutes for the sugar to dissolve as you stir the pecans.Cook it in the microwave per package directions and allow it to cool before adding to the salad. While the chicken is cooking, prepare your carrots, bell pepper, lettuce, and cilantro. Add oil, chicken, salt, and black pepper and cook until juices run clear and meat is done. Frozen edamame doesn’t take long to prepare and is what I use. How to Make Panera Thai Chicken Salad Preheat a heavy skillet on medium heat on the stove top.To reduce the spice: cut back or omit the red pepper flakes.Slice the cooled chicken and place it on top of the salad. Remove the chicken from the pan and allow it to cool. While the chicken is cooking, prep the veggies by washing, drying and chopping.Īssemble the salad in a large bowl by starting with the lettuce, then layering in the cabbage, carrots, pepper, edamame, cilantro, and almonds.ĭrizzle with the spicy peanut dressing and toss to coat the salad. Continue cooking until the internal temperature reaches 165 degrees F. Let it cook for 3-4 minutes, turn the chicken and brush with the remaining dressing. Once the skillet is hot, add the chicken and brush with a tablespoon of the reserved dressing. Heat a skillet over Medium heat and spritz with cooking oil. ![]()
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