This Copycat Panera Asian Sesame Chicken Salad brings together a symphony of textures and flavors in just 35 minutes. Crisp greens, tender chicken, and crunchy wonton strips create a perfect balance, while the tangy sesame dressing adds a savory richness. It’s a refreshing yet hearty dish that’s as satisfying as it is vibrant.
Packed with protein and fiber, this salad isn’t just delicious—it’s a nourishing meal that fuels your body. The blend of sweet, salty, and nutty notes, combined with the freshness of veggies, makes every bite a delight. Whether you’re craving something light or indulgent, this recipe delivers both without compromising on flavor.
Ingredients for Copycat Panera Asian Sesame Chicken Salad
- For the Chicken:
- 4 boneless, skinless chicken breasts
- For the Marinade:
- 3 Tablespoons soy sauce (low-sodium works too)
- 3 teaspoons brown sugar (or substitute with honey)
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- For the Dressing:
- ½ cup rice vinegar
- ¼ cup sugar (or use a sugar substitute like stevia)
- 2 Tablespoons canola oil (or any neutral oil like vegetable oil)
- Salt and pepper, to taste
- ½ teaspoon sesame seeds
- For the Salad Base:
- 4 cups baby spinach leaves
- 4 cups chopped romaine lettuce
- For the Toppings:
- ¼ cup fresh cilantro, chopped (optional, omit if you dislike cilantro)
- ½ cup sliced almonds (toasted for extra flavor)
- 11 ounces mandarin oranges, 1 can, drained
- 1 cup wonton strips (store-bought or homemade)
Step-by-Step Instructions
- Marinate the Chicken: In a medium-sized bowl, mix together soy sauce, brown sugar, sesame oil, garlic powder, and ground ginger. Place the chicken breasts in a gallon-sized bag and pour the marinade over them. Seal the bag and let it marinate for 20 minutes, turning occasionally to ensure even coating.
- Grill the Chicken: Preheat your grill to medium-low heat. Grill the chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes, then slice into strips.
- Prepare the Dressing: In a small saucepan, bring the rice vinegar to a boil. Remove from heat and stir in the sugar until fully dissolved. Let it cool slightly, then whisk in the canola oil, salt, pepper, and sesame seeds. Set aside.
- Assemble the Salad: On each plate, layer a mix of baby spinach and chopped romaine lettuce. Top with the sliced grilled chicken breast.
- Add Toppings: Drizzle the prepared dressing over the salad. Sprinkle with chopped cilantro, sliced almonds, mandarin oranges, and wonton strips.
- Serve and Enjoy: Serve immediately for the best texture and flavor. Enjoy your homemade Copycat Panera Asian Sesame Chicken Salad!
Perfect Pairings: Sauce and Topping Ideas
While the sesame dressing is a star, you can elevate your salad with extra sauces like a drizzle of sriracha mayo for a spicy kick or a hoisin glaze for a sweet and savory twist. For toppings, try adding crispy fried shallots or toasted sesame seeds for extra crunch and flavor. Don’t forget to experiment with fresh herbs like mint or basil for a refreshing touch!
Quick and Easy Serving Suggestions
This salad is a complete meal on its own, but you can pair it with a side of steamed jasmine rice or garlic butter noodles for a heartier option. For a lighter touch, serve with a warm bowl of miso soup or a side of spring rolls. It’s also perfect for meal prep—just keep the dressing and toppings separate until ready to serve!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked grilled chicken or rotisserie chicken to skip the marinating and grilling steps. You can also prepare the dressing ahead of time and store it in the fridge for up to 3 days. For the salad base, grab pre-washed spinach and romaine to cut down on prep work. Dinner will be ready in no time!
Storage and Reheating Made Simple
Store leftover salad components separately to keep them fresh. The grilled chicken can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat chicken in the microwave or on the stovetop with a splash of water to keep it moist. The dressing can be stored in an airtight container in the fridge—just give it a good shake before using!
Recipe Variations to Mix It Up
Swap out the chicken for grilled shrimp or tofu for a protein alternative. If you’re not a fan of spinach, try using kale or arugula for a peppery twist. For a nut-free option, replace almonds with sunflower seeds or pumpkin seeds. You can also add avocado slices or edamame for extra creaminess and protein!
Copycat Panera Asian Sesame Chicken Salad Recipe
Ingredients
Salad
- 4 boneless, skinless chicken breasts
Marinade
- 3 Tablespoons soy sauce
- 3 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Dressing
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 2 Tablespoons canola oil
- salt and pepper, to taste
- 1/2 teaspoon sesame seeds
- 4 cups baby spinach leaves
- 4 cups chopped romaine lettuce
Toppings for Salad
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sliced almonds
- 11 ounces mandarin oranges, 1 can, drained
- 1 cup wonton strips
Instructions
- 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.
- Dressing: Bring the vinegar to a boil in a sauce pan. Remove from heat and add in the sugar and stir until dissolved. Cool slightly.
- Then add in the canola oil, salt, pepper, and sesame seeds.
- Prepare each plate by placing spinach leaves and Romaine lettuce on them.
- Top off with a grilled chicken breast.
- Add salad dressing and then top each salad off with cilantro, almonds, oranges and wonton strips.