Panera Asian Sesame Salad Recipe has been my go-to when I crave something fresh with a punch of flavor. If you love a crunchy, tangy salad that doesn’t feel like a boring rabbit snack, this one’s for you. Ready to whip up a version that’s just as satisfying as the one from Panera? I’ll walk you through everything.
Why You Should Try Asian Chicken Salad
This salad hits the spot when you want something light but filling. The mix of crisp greens, crunchy noodles, and that sesame dressing creates a combo that’s both refreshing and comforting. Plus, it’s a great way to sneak in some veggies without feeling like you’re munching on a salad just because you have to.
Ever noticed how some salads leave you hungry 10 minutes later? Not this one. The protein and carbs balance out perfectly, making it a meal you can enjoy any time.
Variations I’ve Tried And Loved
I’ve played around with this recipe more times than I can count. Sometimes I swap the grilled chicken for crispy tofu if I’m feeling vegetarian. Other times, I toss in edamame or shredded carrots for extra color and crunch.
If you like a little heat, a sprinkle of red pepper flakes or a dash of sriracha in the dressing works wonders. And when I’m in a hurry, I use pre-cooked rotisserie chicken—it’s a total time saver.
Ingredients You’ll Need
Here’s the lineup to get you started:
- Romaine lettuce, chopped
- Grilled chicken breast, sliced thin
- Crispy wonton strips or fried noodles
- Sliced almonds or chopped peanuts
- Shredded red cabbage (for color and crunch)
- Green onions, sliced
- Mandarin orange segments (optional but amazing)
- Sesame seeds for garnish
For the dressing:
- Soy sauce
- Rice vinegar
- Honey or brown sugar
- Toasted sesame oil
- Grated ginger
- Minced garlic
- A splash of water to thin it out
How I Make Asian Chicken Salad
I start by prepping the dressing. Mixing soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic creates that perfect tangy-sweet punch. Whisk it all together until smooth, then set it aside.
Next, I chop the lettuce and cabbage, making sure everything’s bite-sized. I toss in the green onions and mandarin oranges, then add the grilled chicken on top. Pour the dressing over just before serving to keep everything crisp. Finally, sprinkle those crunchy wontons, nuts, and sesame seeds like confetti.
Serving Ideas for Asian Chicken Salad
This salad works great as a standalone lunch or dinner. If you want to bulk it up, serve it with some steamed jasmine rice or a side of spring rolls. It also pairs nicely with a light miso soup if you’re feeling fancy.
For picnics or packed lunches, keep the dressing separate until you’re ready to eat. Nobody likes soggy salad, right?
Helpful Tips
- Use fresh greens and crisp cabbage for the best texture.
- Toast your sesame seeds and nuts lightly in a dry pan to boost their flavor.
- If you don’t have fresh ginger, a pinch of ground ginger works in a pinch.
- Adjust the sweetness and tanginess of the dressing to your taste. I usually start with less honey and add more if needed.
- Grill the chicken with a little soy sauce marinade for extra flavor.
Leftovers and Storage
Store leftover salad and dressing separately. Keep the salad in an airtight container in the fridge for up to two days. The dressing lasts longer, so you can use it for other salads or as a dipping sauce.
If you’ve got leftover chicken, slice it thin and add it to sandwiches or wraps. Nothing goes to waste here!
Common Mistakes to Avoid
- Don’t dress the salad too early. It’ll get soggy fast.
- Avoid overcooking the chicken; it should stay juicy and tender.
- Skip the crunchy toppings if you add them too soon—they lose their texture quickly.
- Be careful with the amount of soy sauce in the dressing; too much can overpower the salad.
Nutrition Facts (per serving)
- Calories: 360 kcal
- Carbohydrates: 31 g
- Protein: 51 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 14 g
There you have it—a tasty Panera Asian Sesame Salad Recipe you can make at home without any fuss. Trust me, once you try it, you’ll wonder why you ever paid for takeout!
Ingredients
Instructions
- In a large bowl, combine the salad greens, shredded red cabbage, shredded carrots, and chopped green onions.
- Toss the salad with the Asian sesame dressing until evenly coated.
- Sprinkle the slivered almonds and toasted sesame seeds over the top of the salad.
- Serve immediately and enjoy.