Enjoy copy cat Panera bread Asian chicken salad at home for a tasty meal that is filling but not heavy. You will love the tender chicken, oranges and more.
Marinate 3 chicken breasts cut into fillets with ¼ cup soy sauce, 1 tablespoon brown sugar, 1 teaspoon garlic powder, and 2 teaspoons sesame oil. Refrigerate for at least 2 hours or overnight.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Carefully add the chicken to the pan and cook for 5-7 minutes on each side until the chicken is cooked through.
Remove the chicken to a plate and look cool while you prepare the other ingredients.
To make the sesame vinaigrette, heat ½ cup rice vinegar over medium heat. Add ¼ cup sugar and 2 tablespoons minced garlic. Bring to a boil and cook for approximately 1 minute until the sugar dissolves.
Strain the mixture into a glass jar. Add 1 tablespoon sesame oil, ¼ cup canola oil, 2 tablespoons soy sauce, and 1 tablespoon sesame seeds. Seal the jar and shake well to combine. Shake again before serving.
Slice the chicken.
In a large bowl, combine 4 chopped romaine hearts, 1 drained can mandarin oranges, 2 tablespoons sesame seeds, 1½ cups wonton strips, ½ cup sliced almonds, and ½ cup chopped cilantro.
Top the salad with the sliced chicken and drizzle with the sesame vinaigrette dressing.