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A copycat recipe for Panera’s Asian Sesame Chicken Salad. Crispy, fresh romaine, sliced almonds, sesame seeds, tender sliced grilled chicken, and wonton strips — all topped with a sweet and tangy Asian sesame vinaigrette. So much goodness all packed into ONE salad!
Crispy, crunchy, sweet, tangy, savory! This Asian sesame chicken salad has a little bit of it all.
Don’t be surprised when you want to pencil in this recipe for dinner at least once a week. It’s light and refreshing for a yummy spring or summer lunch but also for dinner. It’s goodness overload with this Asian sesame chicken salad. The crisp romaine lettuce is all chopped up and is the perfect base for what’s to come on top! Lots of mandarin oranges, grated carrots, grilled chicken, chopped green and red cabbage, a little freshy freshness from my most favorite herb of all time, cilantro, and a sweet and tangy Asian sesame vinaigrette that will have you CRAVING it all day long.
And as if a delicious salad with simple ingredients wasn’t enough, I went ahead and topped with a handful of sliced almonds and lots of extra crunchy wonton strips! If you’re thinking this salad looks a little familiar, it’s because this is a perfect copycat Panera Sesame Chicken Salad recipe.
I think it’s pretty safe to say this salad DELIVERS on every level.
Ingredients for Sesame Chicken Salad:
- Rice Vinegar:This is the base of our Asian vinaigrette. I like to bring the rice vinegar to a simmer then allow the sugar to melt into the vinegar with a couple cloves of smashed garlic. We’ll toss the garlic out so you aren’t getting chunks in your salad, but this way you get all of that flavor!
- Granulated Sugar:Adds sweetness to the dressing. I like to bring the vinaigrette to a simmer then whisk in the sugar until it dissolves.
- Whole Garlic Cloves:Helps flavor the rice vinegar, we’ll discard the garlic once it releases the flavor so the dressing isn’t too pungent!
- ToastedSesame Oil:Gives the dressing a boost of toasty sesame flavor.
- Canola Oil:Is the oil base in the dressing. I used canola oil when I first shared this recipe many, many years ago. But in recent years, I’ve been using avocado oil to make the dressing instead.
- Soy Sauce:Helps flavor the dressing with a rich umami flavor. You can also use gluten-free tamari here to make the recipe gluten-free. Keep in mind you’ll also need to replace the wonton wrappers for this recipe to be properly gluten-free.
- Toasted Sesame Seeds:Add crunch and a little more nutty flavor to the dressing.
- Salad base:This can be anything from shredded romaine, baby spinach to green cabbage, a cabbage slaw mix, or even kale.
- Mandarin Orange Slice:Add a floral, citrusy sweetness to the salad. I used canned orange slices but you can also use a few freshly peeled Cuties or clementines here too.
- Shredded Carrots:This is another ingredient that I’ve started to add in recent years. A shredded carrot not only adds a bit more color is also its another veggie serving! Use it or don’t; totally your call.
- Sliced Almonds:Toasted sliced almonds add crunch and an extra bit of protein.
- Cilantro Leaves:Adds freshness and pairs beautifully with the sweet sesame dressing.
- Grilled Chicken:I usually make a quick chicken marinade using a couple tablespoons soy sauce, sugar, red pepper flakes, and a little garlic powder. Toss the chicken on an indoor or outdoor grill while preparing the dressing and cook over medium high heat until it’s cooked through. Let the chicken breasts rest then dice on a cutting board using a sharp knife. However, to make this salad even quicker, I suggest swapping the grilled chicken for a shredded rotisserie chicken! Feel free to toss the chicken in a tablespoon or two of the dressing to flavor it before hand!
How to make an epic sesame chicken salad:
- Prepare the dressing.Add the rice vinegar to a small pan over medium heat until it starts to simmer. Then add the sugar and smashed garlic cloves to the vinegar and let simmer for 1 minute. Discard the garlic cloves and add the vinegar to a large jar. Add the sesame oil, canola oil, soy sauce, and toasted white sesame seeds. Allow the dressing to come back to room temperature. Then, place a lid on top and shake the jar to combine the dressing. If the dressing starts to separate later before you toss the salad, just shake it again!
- Combine it in a bowl.Grab a large bowl that can easily hold all the ingredients. Add the shredded lettuce or whatever salad base you’d like to use. Top with orange slices, almonds, cilantro, diced chicken, and shredded carrots.
- Toss and serve.Add roughly half of the vinaigrette to the salad and toss or stir to combine. Taste and adjust with more dressing as desired. I like to save the almonds and the wontons strips and add them in right before serving so that they maintain their crispy texture without softening!
FAQs about this recipe:
- How do you suggest storing leftovers?Since the dressing is a vinaigrette, the acid in the dressing will cause the lettuce or other salad base to wilt. For this reason, I suggest storing the dressing separate from the salad base until ready to serve. Leftover undressed salad can be kept in an airtight container and the dressing can also be kept in a separate container in the fridge for up to 1 week.
- Can I add a different kind of protein to this?Yes, the chicken can be swapped for grilled or cooked shrimp, thinly sliced steak or even seared salmon. Don’t be afraid to make this your own!
- Where do you find wonton strips?Usually prepared wonton strips are in the same aisle as the croutons or salad dressing. Most of the time, I’ll use prepared store-bought wonton strips. Occasionally, I like to prepare my own. You can easily use wonton wrappers. These are usually sold at Asian supermarkets in the freezer section. Cut the squares into small strips. Heat at least 1-2 inches of oil in a skillet or in a deep fryer. When the oil is hot, add the strips and cook them for about a 30-60 seconds or until lightly golden. Remove them from the pan to a plate lined with paper towel. Let the wonton strips cool before topping the salad.
If you like this recipe, you might also like:
- Simple Asian Grilled Chicken
- Super Saucy Chicken Broccoli Stir Fry
- Sesame Chicken Pasta Salad with Ginger Dressing
- Crispy Chicken Banh Mi Bowls
- Rainbow Thai Noodle Salad with Peanut Lime Dressing
Recipe originally shared Aug. 2015 updated with new images, minor recipe updates and new post, May 2022.
Yield: serves 4
Asian Sesame Chicken Salad
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
A copycat recipe for Panera’s Asian Sesame Chicken Salad. Crispy, fresh romaine, sliced almonds, sesame seeds, tender sliced grilled chicken, and wonton strips — all topped with a sweet and tangy Asian sesame vinaigrette. So much goodness all packed into ONE salad!
Ingredients
Sesame Vinaigrette:
- ½ cup rice vinegar
- ¼ cup sugar
- 2 whole cloves garlic, smashed
- 1 tablespoon toasted sesame oil
- ¼ cup canola oil (or avocado oil)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame seeds
Salad:
- 6-7 cups shredded romaine (or baby spinach/mixed shredded cabbage etc.)
- 1 large carrot, shredded
- 1 (15 oz.) can mandarin oranges, drained
- 1 cup prepared wonton strips
- ⅓ cup sliced almonds
- ½ cup cilantro leaves
- 12 ounces grilled chicken, diced (or shredded rotisserie)
Instructions
- DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
- ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.
Notes
- WONTON STRIPS: Use store-bought or make your own. Purchase square wonton sheets, defrost according to package directions. Cut into thin strips and fry in hot oil for about a 30-60 seconds or until lightly golden. Remove to a paper towel lined plate. Let cool before using in salad.
- GRILLED CHICKEN: Add 2 tbsp soy sauce, 1 tsp sugar, ¼ tsp red pepper flakes, ¼ tsp garlic powder, and ½ tsp sesame oil in a bowl. Add the chicken and let marinate for 5-60 minutes. Grill chicken for 5-6 mins per side or until cooked through. Slice or dice and use.
update 05/22: Recipe
Nutrition Information:
Yield:
4
Amount Per Serving:Calories: 560Total Fat: 31gCarbohydrates: 35gProtein: 36g
To get the most accurate information, please input the ingredients you've used into a nutrition calculator.
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30 Minute Meals By Diet Chicken Dinner Lunch Salad Summer Under 500 caloriesalmonds asian asian salad chicken salad cilantro mandarin oranges rice vinegar romain lettuce salad sesame chicken sesame chicken salad sesame seeds sesame vinaigrette soy sauce vinaigrette wonton strips
originally published on May 18, 2022 (last updated Jul 9, 2022)
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45 comments on “Asian Sesame Chicken Salad”
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See AlsoEasy Cinnamon Sugar Pretzels Recipe {Video}Easy Kiwi Sorbet Recipe with Only TWO ingredients needed!Vintage 7Up Biscuit Recipe - Semi Homemade RecipesCranberry Sweet Potato Casserole Recipe - Home. Made. Interest.Chrissa - Physical Kitchness — Reply
I LOVE this salad from Panera and can’t wait to make it at home!!! I will be doing my happy salad dance with you on this one. Juicy chicken and a little crunch – YES!!!!
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lynne krawczyk — Reply
Tried this recipe over the weekend. It was fantastic. And easy. We didn’t care for the cilanto, so next time we will leave it out, but the rest was great. Will make this again. thank you
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Suzy — Reply
Can’t wait to try – I adore Asian salads (I loved loved loved Chick Fil a’s – I am still depressed that they took it off their menu)I have a heard time finding pre-made wanton strips….do you get them at an Asian market or just at your local supermarket? They don’t have them at Kroger 🙁
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Marzia — Reply
I found them at Randall’s (or Albertsons) in the dressing aisle where they keep the croutons. Haven’t seen them at asian supermarkets. Or you could even use the crispy chow mein noodles that come in a can (usually found in the ethnic food aisle in most grocery stores). Good luck!
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Rheyn rodrigues — Reply
How much calories does this have?
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Marzia — Reply
Hi Rheyn, you can calculate the nutritional information for any of the the recipes you like on Little Spice Jar by plugging it into any online calorie counter. I like to use myfitnesspal.com as you can just paste the website address and it calculate it for you! Hope that helps.
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cherryl Rogers — Reply
Marzia, first of all THANK YOU SO MUCH for posting this. I absolutely love the Panera’s Asian Chicken Salad, unfortunately I don’t live near one so I am thrilled to have this. I also would like to commend you on the beautiful layout of this recipe. So easy to follow and see what you EXACTLY need and easy directions to follow. I am so happy to have found your Blog . Little Spice Jar is an amazing site.
Thank you so much again.
Smiles,
Cher Rogers
Lake Havasu City, AZ 🙂-
Marzia — Reply
Hi Cherryl! Welcome to the blog! Thank you so much for all your sweet words, you really made my day! 🙂
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cherryl Rogers — Reply
You’re welcome.. Love your blog.
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Annette — Reply
This dressing is amazing! I make it weekly now
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Melody — Reply
LOVED this salad! Made it exactly the same way, except used your marinade and grilled the chicken on an open flame. Turned out amazing! So many wonderful flavors and textures. This will definitely be on a weekly rotation!
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Kimberly — Reply
This salad and your Mediterranean Tuna Orzo are my husband’s and my new favorite dishes – mmm mmm good! Love your website:)
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Marzia — Reply
Thank you Kimberly!
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Jennifer — Reply
I didn’t make the recipe yet, but I like to prep ahead for lunches. How long will the dressing last? Can I keep it for a couple of days in the fridge? Thanks!
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Marzia — Reply
Absolutely! It’ll be fine for at least 5 days in the refrigerator. Just shake it up before serving!
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Cheyenne — Reply
Made this recipe tonight, it was amazing. Will be making it again
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allison williams — Reply
This is amazing!!! It was way better than Paneras!! Thank you!!
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Megan C — Reply
I haven’t lived in the US for 11 years and have all that time craved this salad from Panera. This recipe NAILS it. So delicious and perfect. My family and I love it!!
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Carol — Reply
I didn’t make the entire recipe this time, but made the dressing for a cabbage,lettuce and carrot salad. It was delicious. Next time II will make the entire recipe chicken and all. The dressing is outstanding.
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Kim A. — Reply
So happy to have found this recipe and even happier with the way it turned out. Delicious salad, a must add your recipe box!
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Marzia — Reply
I’m happy to hear it was enjoyed, Kim! Appreciate you circling back to leave a comment!
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Diane K — Reply
Love, love, love this salad. I subbed tofu for the chicken since I’m vegetarian, made everything else as written. Is it wrong that I’m thinking I may have this for breakfast tomorrow, so good I can’t wait to eat it again.
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Marzia — Reply
Lol! I’ve had my fair share of salads for breakfast so no judgment here! Appreciate you taking the time to come back and leave a comment, Diane 🙂
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Kelly — Reply
Excellent!! My husband loved this, and the dressing was amazing! I added 1/2 a red bell pepper cut in strips, sliced red cabbage, edamame, and bean sprouts.
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Tamara K Lamont — Reply
I made this yesterday and it was fantastic. I used romaine and cabbage which gave it a nice crunch. My hubby could not find wontons so I used rice noodles that I fried up in sesame oil and that worked perfectly. Thank you!
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Tiana — Reply
Scrumptious
4.5
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Linnie — Reply
I made the dressing and salad today and it’s as good, if not better than what you get at Panera. I tasted the dressing while it was still hot and thought I’ve just wasted my time and ingredients, but after it sat in the fridge for a couple of hours, oh my goodness, I just about fainted when I tasted it. I am so happy with the results. I used to eat this salad any time I went to Panera, but now we don’t have a Panera close to where we live, so I’m super excited. Thanks for a great copycat recipe.
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Anne — Reply
This is the best asian sesame chicken salad recipe out there!!! It is my go to recipe! Thanks so much for sharing this 🙂
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MelyssaMarie — Reply
Absolutely delicious!! My son(7) and I love salads many ways and this one is our favorite!! We made it just now again for breakfast:) thanks so much ❤️
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Noelle T — Reply
My husband loves Panera’s Asian salad, and he said this was BETTER! I marinated the chicken and grilled it the first time I made the salad, but I was pleasantly surprised to find that it wasn’t much different when I used rotisserie chicken for a shortcut. Thanks for the recipe — we’re both hooked! (Note: At my grocery store, wonton strips were in the produce section alongside other salad additions.)
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Abigale D — Reply
I was craving the salad so bad and I decided to try your recipe because I did not want to pay for delivery.. and Wow!!! This was so good, the extras are great for leftovers! We will definitely be making this again, thanks for the great copycat, I honestly think I’ll make it before going back to Panera!
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Jaclyn Carr — Reply
Hi! How long do you marinate the chicken for? Also, how long does the dressing stay good for in a mason jar refrigerated? Asking for a Panera bread addict!! <3
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Jaclyn C — Reply
How long would you say the dressing lasts in the jar refrigerated? Love your page!! <3
