Asian Sesame Chicken Salad

If you’ve ever loved Panera’s Asian Sesame Salad, you’re going to adore this homemade version. Packed with tender chicken, crunchy almonds, crisp romaine, and crispy wonton strips, all tossed in a sweet and tangy sesame dressing, this salad is a delightful balance of textures and flavors. Whether you’re prepping for lunch, hosting a casual dinner, or just craving a fresh, satisfying meal, this recipe delivers big on taste and versatility.

The best part? You can easily make it gluten-free, vegetarian, or meal-prep friendly, making it perfect for busy weeknights or healthy lunches throughout the week.

Why You’ll Love This Recipe

• Flavorful & Balanced: Sweet, tangy, nutty, and savory all in one bite.
• Quick and Easy: Ready in 40 minutes, including prep and cook time.
• Versatile: Make gluten-free, vegetarian, or adjust sweetness and saltiness.
• Meal Prep Friendly: Holds up well in the fridge for a few days if components are stored separately.
• Crowd-Pleasing: Perfect for lunch gatherings, potlucks, or family dinners.

Ingredients Breakdown

This recipe serves 4 people and yields a satisfying, hearty salad.

For the Chicken Marinade (Optional):

• 1 lb chicken breasts or tenders
• ¼ cup soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar
• 2 tbsp seasoned rice vinegar
• ½ tsp salt
• Oil for cooking

For the Dressing:

• ¼ cup olive oil
• ⅓ cup seasoned rice vinegar
• 2 tbsp honey
• 3 tbsp sesame oil
• 2 tsp soy sauce
• ½ tsp grated ginger (optional)
• Pinch of salt, to taste

For the Salad:

• ¾ cup toasted sliced almonds
• 1 cup wonton strips (omit for gluten-free)
• 2 romaine hearts, chopped
• Toasted sesame seeds, for garnish
• Finely chopped cilantro, for garnish

Tools & Equipment Needed

• Mixing Bowls: For marinating chicken and tossing salad.
• Glass Jar with Lid: For whisking and storing dressing.
• Knife & Cutting Board: For chopping romaine and cilantro.
• Meat Thermometer: To ensure perfectly cooked chicken.
• Pan or Skillet: For cooking chicken evenly.
• Tongs or Spatula: For turning chicken and mixing salad.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl or ziplock bag, whisk together soy sauce, brown sugar, and rice vinegar. Add the chicken, cover, and refrigerate for at least 2 hours. This step is optional, but marinating enhances flavor and tenderness.

Step 2: Make the Dressing

In a glass jar with a tight-fitting lid, combine olive oil, seasoned rice vinegar, honey, sesame oil, soy sauce, ginger (if using), and salt. Shake vigorously until emulsified. Adjust seasoning to taste.

Step 3: Cook the Chicken

Remove chicken from marinade (discard excess). Heat a pan with a splash of oil over medium heat. Cook chicken 4–5 minutes per side, until golden brown and reaches 165°F internally. Chop into bite-sized pieces or strips.

Step 4: Prep the Salad

Chop romaine hearts and combine with toasted almonds, wonton strips, sesame seeds, and cilantro in a large bowl.

Step 5: Assemble the Salad

Toss salad with chicken and drizzle with Asian sesame dressing. Serve immediately for the freshest crunch and flavor.

Tips & Variations

• Vegetarian Version: Replace chicken with baked tofu, tempeh, or roasted chickpeas.
• Gluten-Free Option: Use tamari instead of soy sauce and skip wonton strips.
• Extra Crunch: Add roasted edamame or sliced bell peppers.
• Adjust Sweetness: Modify honey or brown sugar to balance sweet and savory.
• Make-Ahead Tips: Prepare dressing and chicken separately; store salad components in airtight containers.

Flavor Profile & Pairings

• Taste: Sweet, tangy, nutty, savory with a subtle sesame aroma.
• Texture: Crunch from almonds and wonton strips, crisp romaine, and tender chicken.
• Suggested Sides: Steamed jasmine rice, quinoa, or brown rice bowls for a more filling meal.

Nutritional Overview (Per Serving)

• Calories: 528 kcal
• Protein: 31 g
• Carbohydrates: 19 g
• Fat: 37 g
• Saturated Fat: 5 g
• Polyunsaturated Fat: 9 g
• Monounsaturated Fat: 21 g
• Trans Fat: 0.02 g
• Cholesterol: 73 mg
• Sodium: 1407 mg
• Potassium: 756 mg
• Fiber: 4 g
• Sugar: 13 g
• Vitamin A: 4955 IU
• Vitamin C: 4 mg
• Calcium: 88 mg
• Iron: 2 mg

Make-Ahead & Meal Prep Tips

• Chicken: Marinate and cook ahead, store in fridge up to 3 days.
• Dressing: Can be made a week in advance and stored in a jar.
• Salad Components: Store romaine, almonds, and wonton strips separately from chicken and dressing for maximum freshness.

Frequently Asked Questions

1. Can I skip marinating the chicken?
Yes! Simply season with salt and pepper, and cook in a lightly oiled pan.

2. How do I make it vegetarian?
Replace chicken with tofu, tempeh, or roasted chickpeas.

3. Can I make this gluten-free?
Use tamari instead of soy sauce and omit wonton strips.

4. How long does it last in the fridge?
Cooked chicken and dressing last 3–4 days; salad is best eaten within 24 hours.

5. Can I make this spicy?
Add a pinch of crushed red pepper or sriracha to the dressing for heat.

Cooking Timeline (at a Glance)

Step	Time	Notes
Prep Chicken & Marinate	5–10 min	Optional marination
Prep Dressing	5 min	Shake until emulsified
Cook Chicken	10 min	Ensure internal temp 165°F
Prep Salad Components	5–7 min	Chop romaine & cilantro
Assemble & Serve	3 min	Toss with dressing
Total	40 min	Ready to serve

Serving Suggestions

• Serve immediately for maximum crunch.
• Garnish with extra toasted sesame seeds and chopped cilantro.
• Add lime wedges for a zesty twist.

Recipe Variations

1. Crunchier Version: Toast almonds and add roasted chickpeas.
2. Asian Noodle Salad: Toss salad with cooked rice noodles.
3. Vegetarian Option: Replace chicken with baked tofu or tempeh.
4. Extra Sweet & Tangy: Add a splash of orange juice to dressing for brightness.

Ingredient Spotlight

Toasted Almonds: Adds crunch and nutty flavor; keep stored in airtight container.
Sesame Oil: Key flavor in Asian dishes; use sparingly for aroma and depth.

Pro Cooking Tips

• Uniform Chicken Pieces: Ensures even cooking.
• Shake Dressing Well: Emulsifies oil and vinegar for smooth coating.
• Cook Chicken in One Layer: Avoid overcrowding pan to get a golden crust.

Storage & Freezing Guide

• Chicken: Refrigerate 3–4 days; freeze up to 2 months.
• Dressing: Store in airtight jar up to 1 week.
• Salad Components: Keep separately; do not freeze romaine or wonton strips.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	528 kcal	High-protein, nutrient-dense salad
Protein	31 g	From chicken and almonds
Carbs	19 g	From romaine and dressing
Fat	37 g	Healthy fats from sesame oil and almonds
Fiber	4 g	From romaine and almonds
Sugar	13 g	Naturally occurring in honey & dressing

Dietary Notes: Gluten-free option available, vegetarian adaptations possible, high protein, moderate carb.

Expanded Conclusion

This Asian Sesame Chicken Salad is a perfect balance of flavor, texture, and nutrition. The combination of tender chicken, crunchy almonds, crisp romaine, and crispy wonton strips with a sweet and tangy sesame dressing makes it irresistible.

It’s ideal for meal prep, weeknight dinners, or lunch gatherings, and the recipe’s flexibility allows you to customize it for gluten-free or vegetarian diets. Whether you’re recreating your favorite Panera salad or exploring new homemade meals, this salad is a delicious, healthy, and satisfying choice that will quickly become a favorite in your kitchen.

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