Introduction
Are you craving the refreshing flavors of Panera’s Asian Chicken Salad but want to keep it plant-based? Look no further! This vegan copycat Panera Asian Chicken Salad in a skillet offers all the delightful taste and texture of the original without any meat. Packed with vibrant vegetables, crispy tofu, and a zesty dressing, this recipe is both satisfying and nutritious.
This salad can easily become a staple in your meal rotation. The best part? It comes together in just one skillet, making clean-up a breeze. Whether you’re preparing for a busy week or just looking for a quick lunch, this dish is the answer to your cravings. Let’s dive into how to make this delicious vegan copycat salad!
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 8 cups mixed salad greens (spinach, romaine, or spring mix)
- 1 cup shredded carrots
- 1 cup red cabbage, shredded
- 1 red bell pepper, sliced
- 1/2 cup edamame, shelled
- 1/4 cup green onions, sliced
- 1/4 cup chopped cilantro
- 1/4 cup slivered almonds
Dressing Ingredients
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Start by pressing the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place a heavy object on top for about 15 minutes.
- Once pressed, cut the tofu into bite-sized cubes and place it in a bowl. Add the soy sauce, sesame oil, and garlic powder, tossing gently to coat the tofu evenly.
- Heat a large skillet over medium-high heat. Once hot, add the marinated tofu cubes in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.
- In the same skillet, add the shredded carrots, red cabbage, and sliced bell pepper. Sauté for about 3-4 minutes until just tender but still vibrant.
- Add the mixed salad greens and edamame to the skillet, stirring gently to combine with the sautéed vegetables. Cook for an additional 2-3 minutes until the greens are wilted but still fresh.
- Return the crispy tofu to the skillet, stirring to incorporate all ingredients evenly.
- While the salad is warming, prepare the dressing. In a small bowl, whisk together the almond butter, maple syrup, rice vinegar, soy sauce, sesame oil, and grated ginger until smooth. Adjust seasoning with salt and pepper as desired.
- Drizzle the dressing over the skillet salad, tossing to coat everything in the delicious sauce.
- Top with sliced green onions, chopped cilantro, and slivered almonds for added crunch and flavor.
- Serve immediately while warm or let it cool and pack it for meal prep. Enjoy your vegan copycat Panera Asian Chicken Salad!
Serving Suggestions
This vegan copycat Panera Asian Chicken Salad is versatile and can be served in many ways. Enjoy it as a light lunch, a hearty dinner, or even as a side dish at your next gathering. Pair it with a side of whole-grain bread or serve it in a wrap for a satisfying meal on the go.
If you want to elevate the dish further, consider adding some sliced avocado or a sprinkle of sesame seeds for additional flavor and texture. The salad is also excellent served over quinoa or brown rice if you prefer a more filling option.
Storage and Meal Prep
This salad keeps well in the fridge for up to three days, making it an excellent option for meal prep. Store the salad and dressing separately to maintain freshness, and simply drizzle the dressing on right before serving.
For those who like to meal prep, divide the salad into individual containers and pack the dressing in small jars. This way, you have a ready-to-go meal that’s perfect for busy weekdays.
Variations
Feel free to customize this salad to suit your taste preferences. Here are some variations you can try:
– **Protein Options:** Instead of tofu, you can use chickpeas, tempeh, or even vegan chicken strips for a different protein source.
– **Vegetable Swaps:** Incorporate other vegetables like cucumbers, snap peas, or radishes to add more crunch and variety.
– **Nuts and Seeds:** Swap slivered almonds for sunflower seeds, walnuts, or cashews for a unique twist on the salad’s texture.
– **Dressing Alternatives:** Experiment with different dressings such as tahini or a peanut sauce for an exciting flavor change.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time. Just store the dressing separately to keep the greens fresh until you are ready to eat.
2. Is this salad gluten-free?
To make this salad gluten-free, use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free.
3. Can I use a different type of protein?
Absolutely! You can substitute tofu with chickpeas, tempeh, or any plant-based protein you prefer.
4. How can I make the dressing creamier?
For a creamier dressing, add a bit of water to the almond butter or use a plant-based yogurt as a base. This will give it a rich texture while keeping it vegan.
Conclusion
This vegan copycat Panera Asian Chicken Salad in a skillet is not just a healthier alternative; it’s also bursting with flavor and texture. With its colorful ingredients and delectable dressing, it’s sure to become a favorite in your household. Perfect for meal prep or a quick weeknight dinner, this recipe is both satisfying and nutritious. Try it out today, and let your taste buds revel in the deliciousness!
