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Asian Salad
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Asian Salad

Super fresh ingredients make this Asian Salad the best out there - a mix of crunch, chicken and a tangy homemade dressing.  You'll make it again and again!
Prep Time10 mins
Course: Salad
Cuisine: Asian
Keyword: Asian Salad Dressing,, Asian Salad,, Copycat Panera Asian Chicken Salad
Servings: 4 people
Author: Mique


  • 8 fresh won ton or 6 egg roll sheets cooking spray to use on these
  • 1 TBSP sesame seeds
  • 8 c romaine lettuce chopped
  • 2 c chicken cooked, cubed/chopped
  • 1 large orange peeled or canned mandarin oranges can be used
  • 1 large avocado chopped
  • 1/2 c cilantro optional
  • 4 green onions cut into 1 inch pieces
  • 1/3 c peanuts roasted + salted

Ginger Soy Dressing

  • 4 TBSP rice vinegar
  • 4 TBSP sugar
  • 2 TBSP soy sauce
  • 1 tsp grated fresh ginger 1/4 teaspoon dried ginger can be substituted
  • 2 TBSP canola oil
  • 1/2 tsp black pepper
  • 1 pinch salt


  • Preheat oven to 425 degrees.
  • Coat won tons with spray and cut into strips.
  • Bake on foil lined cookie sheet until crispy, turning once, about 8 minutes; sprinkle with sesame seeds.
  • On serving plates, layer greens, chicken, oranges, avocado, cilantro, scallions, peanuts, and won ton strips. Drizzle with dressing and serve.
  • Drizzle with dressing and serve.

Ginger Soy Dressing

  • Whisk all dressing ingredients in a small bowl.
  • Serve over salad.