Panera Spicy Thai Salad with Chicken

1 Thai Grilled Chicken breast, sliced (recipe below)
2 cups romaine lettuce, chopped
¼ cup purple cabbage, shredded
¼ cup carrot, shredded
¼ cup red pepper, chopped
¼ cup cooked edamame
1-2 tbsp chopped cilantro
Top with: peanuts and Thai Chili Vinaigrette (recipe below)

Assemble salad with lettuce, cabbage, carrots, red pepper, edamame, and cilantro.
Top with sliced Grilled Thai Chicken, peanuts and Thai Chili Vinaigrette.

Thai Grilled Chicken breast

2 tbsp peanut butter
2 tbsp honey
2 tbsp soy sauce
2 tbsp water
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp lime juice (or lemon juice)
2 tsp chili garlic sauce
2 tsp minced garlic
2 tsp fresh ginger, minced
1 lb chicken

Combine peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, chili garlic sauce, minced garlic, and minced ginger.
Stir well until all ingredients are incorporated.
Pour sauce over chicken and let it marinate in the refrigerator for 1-5 hours.
Heat grill on high to 400° F.
Cook chicken 4-5 minutes on each side, or until meat thermometer reads 165° F.
Reserve 1-2 tablespoons of sauce for basting your chicken while it cooks.

Thai Peanut Dressing

2 tbsp peanut butter
2 tbsp honey
2 tbsp soy sauce
2 tbsp water
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp lime juice (or lemon juice)
2 tsp chili garlic sauce
2 tsp minced garlic
2 tsp fresh ginger, minced

Combine all ingredients, mix well.
Set in the fridge for a few minutes until the sauce has thickened.