Thai-Inspired Chicken Salad

Handing off a Thai chicken salad for pure yum

A healthy, Panera-inspired, loaded chicken salad packed with roasted veggies and baked wonton wraps. The guilt-free, sugar-free, and delicious homemade dressing made with almond butter is simply filling and indulgent!

Course Main

Cuisine Asian

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 742kcal

Author Imma

Ingredients

1½ cups (200g) chicken breast, shredded or chopped (about 2 medium chicken breasts)
8 wontons wrappers, cut into strips
6 cups (210g) salad greens, washed and chopped (napa cabbage, romaine lettuce, etc.)
1 cup (110g) shredded carrot
1 cup (155g) edamame beans
1 large red bell pepper, roasted and diced
2 spring onions, white and green parts sliced diagonally
2 tablespoons (18g) sesame seeds, toasted
½ cup (60g) roasted almonds (cashews, peanuts, or other nuts)

Dressing

2 tablespoons (30ml) toasted sesame oil
1 tablespoon (15ml) canola oil
¼ cup (60ml) apple cider vinegar
1 tablespoon (15ml) soy sauce
2-3 tablespoons (30-45ml) honey
½ teaspoon (2-3g) minced garlic
½ teaspoon (203g) fresh ginger peeled and grated
4 tablespoons (60g) almond butter
½ teaspoon (3g) salt
½ teaspoon (2-3ml) sriracha

Instructions

Preheat oven to 400℉ (205℃). Line a baking sheet with parchment paper or foil and spray with non-stick cooking spray. Cut wonton wrappers into strips and lay on the baking sheet.
Bake for approximately 8-12 minutes, depending on your oven, until the wontons are crispy and lightly golden brown. You may want to watch them closely. Remove from the oven and let cool.
Roast edamame, carrots, and red pepper on a grill pan or skillet with about a tablespoon of olive for 2-3 minutes. Set aside.
If using fresh chicken breasts, pound them with a meat mallet, then sprinkle with salt and pepper or your favorite spices.
Lightly spray a nonstick fry pan with oil. Preheat the skillet over medium-high heat. Place chicken in the skillet and cook for 5-6 minutes on each side (until the juice runs clear). You may have to turn the chicken more than once to make sure the chicken browns on both sides.
Let it cool, then slice it into strips or shred it. Set aside.
Combine salad greens, carrots, edamame, red pepper, scallions, sliced chicken, almonds, and wonton strips in a large bowl. Sprinkle with sesame seeds.
Mix the toasted sesame oil, canola oil, apple cider vinegar, soy sauce, honey, garlic, ginger, almond butter, salt, and sriracha in a jar and shake like crazy for about 2 minutes to emulsify. (Be sure to shake it before each use.)
Drizzle the toasted sesame and ginger dressing on the salad and toss to coat right before serving. Enjoy!

Notes

You can buy store-bought roasted red bell peppers or roast your own. By the way, did you know that red bell peppers have more nutrients than green bell peppers (about nine times the amount of carotene)? Silly me, I thought it was the opposite—another bonus for this salad.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition