Crispy, crunchy, sweet, tangy, savory! This Asian sesame chicken salad has a little bit of it all. Don’t be surprised when you want to pencil in this recipe for dinner at least once a week. It’s light and refreshing for a yummy spring or summer lunch but also for dinner. It’s goodness overload with this Asian sesame chicken salad. The crisp romaine lettuce is all chopped up and is the perfect base for what’s to come on top! Lots of mandarin oranges, grated carrots, grilled chicken, chopped green and red cabbage, a little freshy freshness from my most favorite herb of all time, cilantro, and a sweet and tangy Asian sesame vinaigrette that will have you CRAVING it all day long. And as if a delicious salad with simple ingredients wasn’t enough, I went ahead and topped with a handful of sliced almonds and lots of extra crunchy wonton strips! If you’re thinking this salad looks a little familiar, it’s because this is a perfect copycat Panera Sesame Chicken Salad recipe. I think it’s pretty safe to say this salad DELIVERS on every level.
Ingredients for Sesame Chicken Salad:
Rice Vinegar: This is the base of our Asian vinaigrette. I like to bring the rice vinegar to a simmer then allow the sugar to melt into the vinegar with a couple cloves of smashed garlic. We’ll toss the garlic out so you aren’t getting chunks in your salad, but this way you get all of that flavor!Granulated Sugar: Adds sweetness to the dressing. I like to bring the vinaigrette to a simmer then whisk in the sugar until it dissolves.Whole Garlic Cloves: Helps flavor the rice vinegar, we’ll discard the garlic once it releases the flavor so the dressing isn’t too pungent!Toasted Sesame Oil: Gives the dressing a boost of toasty sesame flavor.Canola Oil: Is the oil base in the dressing. I used canola oil when I first shared this recipe many, many years ago. But in recent years, I’ve been using avocado oil to make the dressing instead.Soy Sauce: Helps flavor the dressing with a rich umami flavor. You can also use gluten-free tamari here to make the recipe gluten-free. Keep in mind you’ll also need to replace the wonton wrappers for this recipe to be properly gluten-free.Toasted Sesame Seeds: Add crunch and a little more nutty flavor to the dressing.Salad base: This can be anything from shredded romaine, baby spinach to green cabbage, a cabbage slaw mix, or even kale.Mandarin Orange Slice: Add a floral, citrusy sweetness to the salad. I used canned orange slices but you can also use a few freshly peeled Cuties or clementines here too.Shredded Carrots: This is another ingredient that I’ve started to add in recent years. A shredded carrot not only adds a bit more color is also its another veggie serving! Use it or don’t; totally your call.Sliced Almonds: Toasted sliced almonds add crunch and an extra bit of protein.Cilantro Leaves: Adds freshness and pairs beautifully with the sweet sesame dressing.Grilled Chicken: I usually make a quick chicken marinade using a couple tablespoons soy sauce, sugar, red pepper flakes, and a little garlic powder. Toss the chicken on an indoor or outdoor grill while preparing the dressing and cook over medium high heat until it’s cooked through. Let the chicken breasts rest then dice on a cutting board using a sharp knife. However, to make this salad even quicker, I suggest swapping the grilled chicken for a shredded rotisserie chicken! Feel free to toss the chicken in a tablespoon or two of the dressing to flavor it before hand!
How to make an epic sesame chicken salad:
If you like this recipe, you might also like:
Simple Asian Grilled ChickenSuper Saucy Chicken Broccoli Stir FrySesame Chicken Pasta Salad with Ginger DressingCrispy Chicken Banh Mi BowlsRainbow Thai Noodle Salad with Peanut Lime Dressing
Recipe originally shared Aug. 2015 updated with new images, minor recipe updates and new post, May 2022.
WONTON STRIPS: Use store-bought or make your own. Purchase square wonton sheets, defrost according to package directions. Cut into thin strips and fry in hot oil for about a 30-60 seconds or until lightly golden. Remove to a paper towel lined plate. Let cool before using in salad.GRILLED CHICKEN: Add 2 tbsp soy sauce, 1 tsp sugar, ¼ tsp red pepper flakes, ¼ tsp garlic powder, and ½ tsp sesame oil in a bowl. Add the chicken and let marinate for 5-60 minutes. Grill chicken for 5-6 mins per side or until cooked through. Slice or dice and use.
update 05/22: Recipe
