Copycat Panera Asian Sesame Chicken Salad is a healthier version of the fan-favorite, fresh and flavorful salad from Panera.
If you’ve been reading IGE for any length of time, than you know I have a fondness for making healthier versions of my favorite, not-so-healthy restaurant dishes at home, such as…
P.F. Chang’s Lettuce Wraps (less grease!), Food Court Baked Ziti (less cheese!), Chipotle Burrito Bowls (less funky chicken!) rise to the top as some of my top picks.
But some of my favorite dishes to grab on the go, don’t necessarily need a makeover. They’re light and satisfying on their own, without having to go back to the drawing board. One such meal is Panera’s Asian Sesame Chicken Salad.
This salad is perfectly light, crunchy, sweet and savory. The only thing that needed changing was the location of the salad. As in, from Panera’s kitchen, to my own!
The recipe for this salad is broken into 3 parts for easy preparation.
Part 1: The Chicken
Start by mixing up a savory marinade for boneless, skinless chicken breasts that includes sesame oil, gluten-free Tamari (or soy sauce if not GF), ground ginger, and garlic powder.
Marinate the chicken for 15 minutes, or up to an hour, then grill or saute in a non-stick sprayed skillet until cooked through. Let the chicken rest for 5 minutes then slice and set aside.
Part 2: The Dressing
This recipe for Panera’s perfectly sweet & tangy Asian Sesame Dressing is SPOT ON, plus it’s a cinch to make. Start by whisking sugar into boiling vinegar until it fully dissolves, about 30 seconds.
Cool the vinegar slightly then add it to a bowl or jar with a tight fitting lid with canola or vegetable oil, sesame oil, salt, pepper, and toasted sesame seeds. Shake or whisk to combine. Dressing = done!
Part 3: The Toppings
Toppings are what make the world go round, and this salad has no shortage of them. I like chopped cilantro, mandarin oranges, sliced almonds, plus baked wonton strips for crunch.
(Note: this recipe was written prior to being diagnosed with Celiac Disease — wontons are not gluten free!)
Assembly:
Pile romaine lettuce and baby spinach onto a plate, then top with the chicken and toppings. Drizzle with the dressing then dive in!
Panera’s version:
and mine!
The addition of mandarin oranges, which Panera doesn’t use, to this salad is such a yummy addition. That burst of juicy freshness is fantastic with the bold cilantro and sesame-laced dressing.
Now if only I could find a recipe for Panera’s Cinnamon Crunch Bagel…
Ingredients
- 5oz bag chopped romaine lettuce
- 5oz bag baby spinach
- 4 chicken breasts, ~2lbs
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
- 1/2 teaspoon toasted sesame seeds
Salad Toppings:
- 11 oz can mandarin oranges packed in water, drained
- 1/4 cup sliced almonds
- crispy wonton strips
- toasted sesame seeds
- chopped cilantro
Directions
For the chicken:
- Whisk together chicken marinade ingredients then marinate chicken for 15 minutes. Grill or saute cook in a non-stick sprayed skillet until cooked through, then let the chicken rest for 5 minutes before cutting into slices. Set aside.
For the dressing:
- Bring vinegar to a boil in a small saucepan. Turn off the heat then add the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar or bowl then shake or whisk to combine.
For the salad:
- Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
