Copycat Panera Asian Sesame Chicken Salad Recipes

Steps:

• CHICKEN: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices. DRESSING: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine. Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.

Steps:

• Preheat the oven to 350°.
• Cut the wonton wrappers into 1/4-inch strips.
• Heat about 2 inches of canola oil to 365° in a heavy skillet. Fry the wonton strips in the oil until they are crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
• Spread the almonds out on a baking sheet. Toast them in the oven for 5 minutes, toss them around, and then toast for 5 minutes more. Remove from the oven and let cool.
• To make the dressing, in a bowl, mix together all of the ingredients except the oil. Use a wire whisk to blend well and then slowly drizzle in the oil to create an emulsion.
• To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, chicken and dressing.
• Transfer to plates and top with the sesame seeds and almonds.

Steps:

• In a medium sized bowl mix together all of the marinade ingredients. Pour into a gallon size bag with the chicken breasts and let marinate for 20 minutes. Make sure to turn every few minutes so all sides of the chicken breast get covered with marinade.
• Cook on the grill over medium-low heat until cooked through. Make slices in each chicken breast after grilling.