Copycat Panera Asian Sesame Chicken Salad

NOTES

• Ingredients

  SERVES 4

  1 bag chopped romaine lettuce
  1 bag baby spinach
  4 medium chicken breasts
  For the chicken marinade:
  3 Tablespoons soy sauce or gluten-free Tamari (dish will not be GF if using soy sauce)
  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, toasted in a dry skillet over medium heat until golden brown
  1/2 teaspoon salt
  pepper
  1/2 teaspoon sesame seeds, toasted
  Salad toppings:
  Chopped cilantro
  11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
  1/4 cup sliced almonds
  Baked or fried wonton strips
  Sesame seeds Directions
  For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
  For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
  Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.

  Marci Haibach • 2019-08-27