Copycat Panera Asian Sesame Chicken Salad

Copycat Panera Asian Sesame Chicken Salad with grilled chicken, fresh romaine and spinach, mandarin oranges, toasted almonds, and a sesame dressing. Quick, flavorful, and perfect for lunch, dinner, or meal prep.

Ingredients

Salad Base:

• 5 oz chopped romaine lettuce
• 5 oz baby spinach
• 4 chicken breasts (~2 lbs)

For the Chicken Marinade:

• 3 tablespoons gluten-free reduced-sodium tamari (or soy sauce if not GF)
• 2 teaspoons brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder

For the Dressing:

• 1/2 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons canola oil
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• Pepper, to taste
• 1/2 teaspoon toasted sesame seeds

Salad Toppings:

• 11 oz can mandarin oranges, drained
• 1/4 cup sliced almonds
• Crispy wonton strips
• Toasted sesame seeds
• Chopped cilantro

Directions

1. Prepare the Chicken:
   • In a bowl, whisk together tamari, brown sugar, sesame oil, ground ginger, and garlic powder.
   • Marinate chicken breasts in the mixture for 15 minutes.
   • Grill or sauté in a non-stick sprayed skillet until cooked through. Let rest for 5 minutes, then slice.
2. Make the Dressing:
   • Heat rice vinegar in a small saucepan until it begins to boil. Turn off the heat, add sugar, and stir until dissolved. Let cool.
   • Combine with canola oil, sesame oil, salt, pepper, and 1/2 teaspoon toasted sesame seeds. Shake or whisk to blend.
3. Assemble the Salad:
   • Divide romaine and spinach among four plates.
   • Top with sliced chicken, salad dressing, and desired toppings: mandarin oranges, sliced almonds, crispy wonton strips, toasted sesame seeds, and cilantro.

Tips

• Let the chicken rest after cooking to retain juices and flavor.
• For extra crunch, lightly toast almonds before adding to the salad.
• Whisk the dressing well or shake in a jar for a smooth, well-blended texture.
• Use a non-stick skillet or grill pan for easy cooking and clean-up.

Variations and Substitutions

• Replace chicken with grilled tofu or shrimp for a vegetarian or seafood option.
• Use honey or maple syrup instead of sugar for the dressing.
• Swap baby spinach with kale or arugula for a different green base.
• Add bell peppers, shredded carrots, or edamame for extra color and nutrition.

FAQs

Can I make the dressing ahead of time?
Yes, store in an airtight container in the fridge for up to 1 week. Shake well before using.

Can I use pre-cooked chicken?
Yes, simply slice and add to the salad with the dressing and toppings.

How spicy is this salad?
This version is mild, but you can add a pinch of crushed red pepper or chili flakes to the dressing for heat.

Serving Suggestions

• Serve as a main course for lunch or dinner.
• Pair with brown rice or quinoa for a heartier meal.
• Garnish with extra sesame seeds and cilantro for presentation.

Why You’ll Love This Recipe

• Balanced flavors of sweet, savory, and nutty with a hint of sesame.
• Fresh, crisp greens with protein-packed chicken.
• Quick to prepare and perfect for meal prep.
• Customizable with your favorite toppings and proteins.

Copycat Panera Asian Sesame Chicken Salad

Recipe by el hassan

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

528

kcal

Ingredients

• Salad Base:

• 5 oz chopped romaine lettuce

• 5 oz baby spinach

• 4 chicken breasts (~2 lbs)

• For the Chicken Marinade:

• 3 tablespoons gluten-free reduced-sodium tamari (or soy sauce if not GF)

• 2 teaspoons brown sugar

• 1 teaspoon sesame oil

• 1/2 teaspoon ground ginger

• 1/2 teaspoon garlic powder

• For the Dressing:

• 1/2 cup rice vinegar

• 1/4 cup sugar

• 2 tablespoons canola oil

• 1 1/2 teaspoons sesame oil

• 1/2 teaspoon salt

• Pepper, to taste

• 1/2 teaspoon toasted sesame seeds

• Salad Toppings:

• 11 oz can mandarin oranges, drained

• 1/4 cup sliced almonds

• Crispy wonton strips

• Toasted sesame seeds

• Chopped cilantro

Directions

• Prepare the Chicken:
• In a bowl, whisk together tamari, brown sugar, sesame oil, ground ginger, and garlic powder.
• Marinate chicken breasts in the mixture for 15 minutes.
• Grill or sauté in a non-stick sprayed skillet until cooked through. Let rest for 5 minutes, then slice.
• Make the Dressing:
• Heat rice vinegar in a small saucepan until it begins to boil. Turn off the heat, add sugar, and stir until dissolved. Let cool.
• Combine with canola oil, sesame oil, salt, pepper, and 1/2 teaspoon toasted sesame seeds. Shake or whisk to blend.
• Assemble the Salad:
• Divide romaine and spinach among four plates.
• Top with sliced chicken, salad dressing, and desired toppings: mandarin oranges, sliced almonds, crispy wonton strips, toasted sesame seeds, and cilantro.