Panera Bread Asian Sesame Chicken Salad - Copycat

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. Preheat the oven to 350°.
2. Cut the wonton wrappers into 1/4-inch strips.
3. 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.
4. 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.
5. 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.
6. To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, chicken and dressing.
7. Transfer to plates and top with the sesame seeds and almonds.