The vivid colour of a green curry requires freshness. Get the flavour right… With most Thai curries it’s perfectly acceptable to use a decent ready-made paste. Let cool, then store in separate airtight containers and refrigerate.Lesson one: How to make a Thai green curry paste Step 9 Make Ahead: Chicken and vegetables can be cooked 3 days ahead.Divide among bowls and top with vegetables and chicken. Step 8 In a large bowl, toss romaine and cilantro with vinaigrette.Step 7 In same skillet over medium heat, cook edamame, tossing occasionally, until blistered, 1 to 2 minutes season with salt.Step 6 In same skillet over medium heat, cook bell pepper, tossing occasionally, until blistered, 2 to 3 minutes season with salt.Add carrot and cook, tossing occasionally, until tender and blistered on all sides, 2 to 3 minutes season with salt. Step 5 In same skillet over medium heat, heat remaining 1 teaspoon oil.Step 4 Meanwhile, in another medium skillet over medium heat, toast almonds, stirring occasionally, until golden brown, about 5 minutes.Transfer chicken to a cutting board and let rest 10 minutes. Step 3 Transfer skillet to oven and roast until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 160°, about 5 minutes.Turn and cook on second side until golden brown, 4 to 5 minutes more. Add to pan, reduce heat to medium, and cook, undisturbed, until golden brown on one side, 4 to 5 minutes. Step 2 Season chicken with 1 teaspoon salt.In a medium ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Step 1 Place a rack in center of oven preheat to 350°.Store in an airtight container and refrigerate. Step 2 Make Ahead: Sauce can be made 1 week ahead.Cover and refrigerate until ready to use. Whisk in 1 tablespoon cold water to combine if sauce is still too thick, add more cold water, 1 teaspoon at a time, until a smooth, pourable consistency is reached. Step 1 In a medium bowl, whisk peanut butter, lime juice, soy sauce, chili sauce, ginger, oil, and garlic until smooth.Step 2 Make Ahead: Vinaigrette can be made 1 week ahead.Step 1 In a small bowl, whisk vinegar, chili sauce, lime juice, and salt.Made this? Let us know in the comments below. And isn’t that exactly what they do at Panera, anyway? Then when you’re ready to make a salad, all you have to do is toast some almonds, pull out the prepped ingredients, and assemble. The chicken and the vegetables can also be cooked up to 3 days ahead and stored in separate containers. Both the vinaigrette and the sauce can be made in advance and kept in the refrigerator for up to a week. While this salad has a lot of elements-chicken, three separately sautéed vegetables, a vinaigrette, the sauce-you don’t have to prep it all at once. Grating will give you the smoothest sauce, but if you don’t have a microplane, don’t worry. The fresh ginger and garlic can both be grated using a handheld microplane or finely chopped. The peanut sauce is the most important part of this salad, and while it has quite a few ingredients, they’re all key to creating that trademark satay sauce vibe. Featuring chicken breast, blistered vegetables, and that iconic peanut sauce drizzle, our copycat version of this beloved Panera classic allows you to enjoy it at home any day of the week. If you were shocked and dismayed when Panera Bread discontinued their Thai Chicken Salad, today’s your lucky day.
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