Something must be going wrong in the universe because I’ve been craving salad. As in green leafy vegetables with other vegetables with a light dressing. When, why and how did this happen? I don’t even recognize myself in the mirror anymore. I’m specifically craving the Thai Chopped Chicken Salad from Panera Bread. I could eat it morning, noon and night. And there for a little while, I pretty much was. I got a little embarrassed at my local Panera after my third night in a row there and hoped and prayed that different staff was working and didn’t recognize my loser self. So I decided instead of spending money on this salad that I can’t get enough of, I might as well try to make my own. This Sesame-Lime Chicken Salad comes pretty close.
Romaine lettuce, chicken, carrots and red pepper are mixed together with a light sesame-lime dressing. Crispy Chinese noodles top the salad for crunch and toasted sesame seeds and cilantro are added for another layer of flavor. Instead of a jalapeño pepper, I used a good old red pepper which I cut up and roasted in the oven at 375 degrees for 15 minutes. To add a little bit of heat and make it a little bit more like Panera’s salad, I threw some dashes of peanut sauce over the top too (my favorite is House of Tsang’s Bangkok Padang Peanut Sauce). Luckily this recipe makes one gigantic bowl of salad so I can eat it often without worrying that someone out there might be judging me.
In a large bowl, whisk together the canola oil, lime juice, sugar, sesame oil, chili, ¾ teaspoon salt, and ¼ teaspoon black pepper. Add the lettuce, carrots, and chicken and toss to combine.
Serve the salad sprinkled with the sesame seeds, noodles, and cilantro.
- Peanut sauce
- Red pepper
Overall Rating: Love It
Source: Real Simple magazine