This recipe captures the essence of Panera’s Asian Sesame Chicken Salad, featuring romaine lettuce, crispy wonton strips, toasted almonds, succulent chicken, and a flavorful Asian sesame dressing.
Ingredients:
For the Salad:
- 1 large boneless, skinless chicken breast
- 1/4 teaspoon kosher salt
- 3/4 teaspoon lemon pepper
- 4 cups romaine lettuce, chopped into bite-sized pieces
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sliced almonds
- 1/4 cup fried wonton strips (see instructions below)
For the Asian Sesame Dressing:
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon kosher salt
- 3/4 teaspoon sesame seeds
Instructions:
Prepare the Chicken:
- Preheat your grill or skillet over medium heat.
- Season the chicken breast with salt and lemon pepper.
- Grill or cook the chicken for 6-7 minutes per side, or until the juices run clear and the internal temperature reaches 165°F (74°C).
- Remove the chicken from heat and let it rest for 5 minutes before slicing it into thin strips.
Make the Wonton Strips (Optional):
- Cut two wonton wrappers into thin strips (about 1/4 inch wide).
- Heat around 2 inches of canola oil in a heavy skillet to 365°F (185°C).
- Carefully fry the wonton strips in batches for 30 seconds each, until golden brown and crispy.
- Drain the strips on paper towels to remove excess oil.
Assemble the Dressing:
- In a small saucepan, combine the rice vinegar and sugar. Heat over medium heat until the sugar dissolves.
- Remove from heat and let the mixture cool completely.
- In a jar with a lid, whisk together the cooled vinegar mixture, canola oil, sesame oil, salt, and sesame seeds.
- Secure the lid and shake vigorously to emulsify the dressing.
Assemble the Salad:
- In a large bowl, combine the chopped romaine lettuce, chopped cilantro, toasted almonds, and sliced chicken.
- Drizzle with the desired amount of Asian sesame dressing and toss gently to coat.
- Garnish with fried wonton strips (if using) and enjoy!
Tips:
- You can substitute pre-cooked chicken breasts, rotisserie chicken, or shredded chicken for convenience.
- If you don’t have wonton wrappers, crispy chow mein noodles can be used as a substitute.
- To toast the almonds, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Adjust the amount of dressing according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
