Asian Sesame Chicken Salad

I am a fan of Panera Bread's Asian Sesame Chicken Salad. I was at a loss when they took it off the menu..........thank God it's back! However, I messed around with trying to recreate it and this is pretty forkin' close. If you like cold dressing (I do) make it ahead and refrigerate.

THE DETAILS:

• 3 chicken breasts

• 1/4 cup soy sauce (I use Coconut Aminos for a less salty version)

• 2 tablespoons brown sugar

• 2 teaspoons sesame oil

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• lettuce of choice - romaine or green leaf is good with this

• mandarin orange (I don't use because my daughter is allergic but it's in the Panera salad)

• 2 tablespoons sesame seeds

• wonton strips for garnish

• sliced almonds for garnish

• DRESSING INGREDIENTS:

• 1/2 cup rice vinegar

• 1/4 cup granulated sugar

• 2 tablespoons minced garlic

• 1 tablespoon sesame oil

• 1/4 cup olive oil

• 2 tablespoons soy sauce (or Coconut Aminos)

• 1 tablespoon sesame seeds

YOUR ASSIGNMENT:

1. Marinade the chicken in the soy sauce (or Coconut Aminos), brown sugar, sesame oil, and garlic powder for a couple hours to overnight.

2. Now, you can cook the chicken in a skillet and then slice it. Buuuuuuut, I started putting it in a small crockpot with the marinade and then shredding it. Total game changer!!! So tender and juicy, but you can cook the chicken how you prefer.

3. To make the dressing, heat the rice vinegar over a low to medium heat. Add the sugar and garlic and boil until the sugar dissolves. Strain into a dressing shaker and then add the sesame oil, olive oil, soy sauce (or Coconut Aminos) and the sesame seeds. Shake to combine.

4. Chop up the lettuce and place in a large bowl. Toss all of the salad ingredients together, top with the sliced or shredded chicken, shake the dressing again, pour on top. Serve immediately, you don't want the lettuce to get soggy!