Panera Asian Sesame Salad Recipe

This Panera Asian Sesame Salad copycat has juicy chicken, toasted almonds, and crispy wonton strips in a tangy sweet dressing. It's a versatile gluten-free or vegetarian salad.


For the chicken marinade (optional): – 1 lb chicken breasts or tender – ¼ cup soy sauce – 1 Tablespoon brown sugar – 2 Tablespoons seasoned rice vinegar – ½ teaspoon salt – Oil, for cooking For the dressing: – ¼ cup olive oil – ⅓ cup seasoned rice vinegar – 2 Tablespoons honey – 3 Tablespoons sesame oil – 2 teaspoons soy sauce – ½ teaspoon grated ginger (optional) – Pinch salt, or to taste For the salad: – ¾ cup toasted sliced almond – 1 cup wonton strip – 2 romaine hearts, chopped – Toasted sesame seed – Finely chopped cilantro


Make the sauce if you want to. Mix the soy sauce, brown sugar, and rice vinegar together in a bowl using a whisk.  

Step 1

This can be done in a shallow dish or a Ziploc bag. Add the sauce to the chicken. Put it in the fridge with the lid on for at least two hours.

Step 2

Prepare the sauce. Put the honey, sesame oil, soy sauce, and ginger, if using, in a glass jar with a lid that fits tightly on top.

Step 3

Put a tight lid on top and shake it until all the ingredients are mixed well. Add salt to taste.

Step 4

Cook the chicken. Take the chicken out of the marinade and throw away the extra. Put the pan on medium heat and add oil to it.  

Step 5

Leave the chicken to cook for 4 to 5 minutes on each side, or until it's well cooked and a meat thermometer reads at least 165 degrees. Take it off the heat and cut it into small pieces or strips.

Step 6

Put together the salad. Sliced almonds, wonton strips, sesame seeds, parsley, and chicken should all be mixed together in a bowl. Dress the salad and serve it.

Step 7

Also See

Angel Food French Toast With Blueberry Lemon Sauce Recipe