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Asian Inspired Chicken Salad

I really believe that I could go to Panera Bread everyday and have soup with their Thai Chopped Chicken Salad, but that’d be really expensive in the long run, so I made my own version of the recipe!


  • 2 chicken breasts
  • 2 Romaine lettuce
  • 1 16 oz  Can of corn
  • 1 large tomato or a cup of cherry tomatoes
  • 1 bell pepper (I like red because it brings the color out in the salad)
  • 1 bag of edamame beans
  • 1 cup diced cilantro
  • 2 Carrots
  • 1 cup crushed tortilla chips
  • Asian zing dressing


  1. Prep chicken, season with salt and pepper – brown sides in a pan, then bake for 30 minutes 350 degrees
  2. Heat water in a hot pan and steam Edamame – when ready, place in a large bowl
  3. Clean and cut Romaine lettuce into 1/2 inch pieces, add to bowl
  4. Drain liquids from canned corn, and add to bowl
  5. Dice tomato finely and add to bowl
  6. Dice bell peppers finely into small cubes and on a hot pan, fry them for a good 5 minutes (till they look partially cooked). Add to bowl
  7. Skin and cut carrots into thin strips (I used a peeler to shred the carrots and then cut them into 1/2 inch strips) – toss into the bowl
  8. Wash and dice cilantro – mix everything together
  9. Finally, chop the chicken into strips of your preference and place on top of salad
  10. Add dressing
  11. Sprinkle tortilla chips over the salad last, so they don’t soften as quickly

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