Recipe by mailbelle
Chicken, romaine, cilantro, almonds, sesame seeds, crispy wonton strips, and an Asian sesame vinaigrette. Mmmmmmm! From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.
Top Review by eastcoastbell
The dressing is definitely not the dressing Panara uses on their Asian Sesame Seed Salad. It does not have soy sauce in it or red pepper. Its clear and sweet. Much lighter than this dressing. When I was making it I knew it didn't have soy sauce in it but made it anyway and was disappointed I wasted my ingredients. Maybe I'll use it to marinate some meat.
- 2 wonton wrappers
- canola oil, for frying
- 2 tablespoons sliced almonds
- 4 cups loosely packed bite-size pieces romaine lettuce
- 1 tablespoon chopped fresh cilantro
- 3 ounces boneless skinless chicken breasts (grilled and sliced thin)
- 1 tablespoon sesame seeds
Asian Sesame Dressing
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup toasted sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame seeds, toasted
- 1 teaspoon red pepper flakes
- 3⁄4 cup canola oil or 3⁄4 cup vegetable oil
Directions See How It's Made
- Preheat the oven to 350°.
- Cut the wonton wrappers into 1/4-inch strips.
- Heat about 2 inches of canola oil to 365° in a heavy skillet. Fry the wonton strips in the oil until they are crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Spread the almonds out on a baking sheet. Toast them in the oven for 5 minutes, toss them around, and then toast for 5 minutes more. Remove from the oven and let cool.
- To make the dressing, in a bowl, mix together all of the ingredients except the oil. Use a wire whisk to blend well and then slowly drizzle in the oil to create an emulsion.
- To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, chicken and dressing.
- Transfer to plates and top with the sesame seeds and almonds.