PANERA BREAD ASIAN SESAME CHICKEN SALAD

• servings: 4
• active time: 20 minutes
• total time: 35 minutes

Ingredients

3 tablespoons soy sauce

3 teaspoons brown sugar

1 teaspoon sesame oil

½ teaspoon garlic powder

½ teaspoon ground ginger

4 boneless, skinless chicken breasts

4 cups baby spinach leaves

4 cups chopped romaine lettuce

1 recipe Asian Dressing

Fresh cilantro, chopped

½ cup sliced almonds

1 (11-ounce) can mandarin oranges, drained

1 cup wonton strips

1 recipe Asian Dressing

ASIAN DRESSING

½ cup rice vinegar

¼ cup sugar

2 tablespoons canola oil

Salt and pepper to taste

½ teaspoon toasted sesame seeds

Directions

In a medium bowl, mix together soy sauce, brown sugar, sesame oil, garlic powder, and ginger. Pour into a gallon-size bag, add chicken breasts, and let marinate in refrigerator for 20 minutes. Make sure to turn every few minutes so all sides of the chicken breast get covered with marinade. Cook on the grill over medium-low heat until cooked through. Make slices in each chicken breast after grilling Prepare each plate by placing spinach leaves and romaine lettuce on it. Top off with a grilled chicken breast. Add Asian Dressing and then top each salad off with cilantro, almonds, oranges, and

wonton strips.

Bring the vinegar to a boil in a small saucepan. Remove from heat, add in the sugar, and stir until dissolved. Cool slightly and then add in the canola oil, salt, pepper, and toasted sesame seeds.