Panera Asian Sesame Salad
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This Asian Sesame Salad from Panera is one of my favorite salads on their menu and it’s so easy to make at home! Juicy slices of chicken, crunchy romaine lettuce, fresh cilantro, toasted almonds, sesame seeds and wonton strips (what a crunch!) tossed in a delicious and sweet Asian sesame vinaigrette.
What You Will ❤️ About Asian Chicken Salad Recipe
- Easy to make! Simple ingredients make up this salad and the dressing is a quick shake up with little prep time – you can have lunch in 10 minutes!
- Sweet & Salty! The dressing has a light sweetness but those wonton strips are a little salty and crunchy!
- Healthy! With grilled chicken and just a few toppings – you’ve got a healthy salad!
Panera Bread Asian Sesame Salad Ingredients
I look to the Panera Bread website when I create these copycat recipes because they list all their ingredients! They used a rosemary extract – whereas I went with dried rosemary for convenience. And I left out the Xanthan gum! haha
- Romaine Lettuce – a head of romaine should make two salads
- Sliced Cooked Chicken Breast – I cooked my own chicken in the air fryer – so good!!!
- Asian Sesame Vinaigrette Dressing
- Liquids: Rice vinegar, canola oil, sesame oil
- Seasonings: Sugar, Salt, Rosemary, Minced onion, Parsley, Black pepper
- Toppings: Crispy wonton strips, toasted almonds, sesame seeds, fresh cilantro
How to make the Panera’s Asian Sesame Chicken Salad
- Rinse chicken breasts and pat dry with paper towels
- Sprinkle with salt, pepper and rosemary
- Bake in the oven at 350º for 20 min or Air Fry at 360º for 13 min. Using a meat thermometer, be sure internal temperature is 160º.
- The air fryer is my preferred cooking method! It makes the most tender chicken and doesn’t dry it out like a grill pan.
- While chicken is cooking, mix together dressing. In a bullet blender (or regular blender), add vinegar, sugar, canola oil, sesame oil, salt, rosemary, minced onion, parsley and black pepper. Pulse for 30-60 seconds. Refrigerate until ready to serve.
- In a small skillet over medium heat, add almond slices and heat for 3-4 minutes until toasted and starting to brown slightly. Shake every minute or so. Remove from heat and set aside.
- Prepare salad by tearing romaine lettuce in a large bowl. Garnish with wonton strips, almonds, sesame seeds and cilantro.
- Remove chicken and let rest for 5 minutes. After chicken has rested, slice and serve on top of salad.
- Remove dressing from refrigerator and add to salad and enjoy!
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Tips, Tricks & FAQs
It’s a tart vinaigrette with a sweet flavor from the sugar. It’s delicious!
I wouldn’t unless you have to. Canola or vegetable oil have a much more bland and neutral flavor that goes better with the other dressing ingredients.
Yes – I made the chicken in a batch a couple days before. The salad (without dressing) you can put together the day of (I wouldn’t do any sooner). The dressing can be made and refrigerated in advance and will keep for two weeks (if you have leftovers).
Sure! If you have leftover chicken (or turkey) – just use that!
Store undressed salad leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Store dressing separately in a small glass jar with a lid in the fridge as well for up to two weeks.
Recipe Variations & Ingredient Swaps
- Mandarin Oranges – this salad would be great with a little fruit added – strawberries would work as well!
- Don’t have Rice Vinegar? You can sub with apple cider, red wine or white wine vinegar.
- Vegetarian – swap chicken with Air Fryer Crispy Tofu
- Veggies – edamame, avocado and carrots would all be great additions to this salad. You could also add cabbage for a heartier salad that would stretch the ingredients further.
Panera Soup Recipes
- Thai Chicken Soup (omg – my favorite!!!)
- Turkey Chili
- 10 Vegetable Soup
- Street Corn Chowder
More Copycat Panera Salad Recipes
Panera Asian Sesame Chicken Salad
Ingredients
- 2 4 oz chicken breasts
- 1/2 tsp crushed rosemary
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 head romaine lettuce
- 1/3 cup wonton strips
- 2 tbsp toasted almonds
- 1 tbsp sesame seeds
- 2 tbsp fresh cilantro
Asian Sesame Vinaigrette
- 1/4 cup rice vinegar
- 1/8 cup granulated sugar
- 1 tbsp canola oil or vegetable oil
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1/4 tsp dried minced onion
- 1/4 tsp dried parsley
- 1/8 tsp kosher salt
- 1/8 tsp crushed rosemary
- 1/8 tsp black pepper
Instructions
- Rinse chicken breasts and pat dry with paper towels2 4 oz chicken breasts
- Sprinkle with salt, pepper and rosemary1/2 tsp crushed rosemary, 1/4 tsp salt, 1/4 tsp black pepper
- Bake in the oven at 350º for 20 min or Air Fry at 360º for 13 min. Using a meat thermometer, be sure internal temperature is 160º.
- While chicken is cooking, mix together dressing. In a bullet blender (or regular blender), add vinegar, sugar, canola oil, sesame oil, salt, rosemary, minced onion, parsley and black pepper. Pulse for 30-60 seconds. Refrigerate until ready to serve.1/4 cup rice vinegar, 1/8 cup granulated sugar, 1 tbsp canola oil, 1 tbsp sesame oil, 1 tsp sesame seeds, 1/4 tsp dried minced onion, 1/4 tsp dried parsley, 1/8 tsp kosher salt, 1/8 tsp crushed rosemary, 1/8 tsp black pepper
- In a small skillet over medium heat, add almond slices and heat for 3-4 minutes until toasted and starting to brown slightly. Shake every minute or so. Remove from heat and set aside.2 tbsp toasted almonds
- Prepare salad by tearing romaine lettuce into a large bowl. Garnish with wonton strips, almonds, sesame seeds and cilantro.1 head romaine lettuce, 1/3 cup wonton strips, 1 tbsp sesame seeds, 2 tbsp fresh cilantro
- Remove chicken and let rest for 5 minutes. After chicken has rested, slice and serve on top of salad.
- Remove dressing from refrigerator and add to salad and enjoy!
This sounds fantastic! At this point I rather remake it myself since Panera is disappointing in their current options. Only thing is what are the measurements for the dressing? For the best taste I’d love to know how much of each ingredient is needed as I didn’t see it above. Thanks!
it’s in the recipe card – here’s a link to print version – https://www.thefoodhussy.com/wprm_print/panera-asian-sesame-chicken-salad