Panera Bread Asian Sesame Chicken Salad - Copycat

• 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

1. Preheat the oven to 350u0b0.
2. Cut the wonton wrappers into 1/4-inch strips.
3. Heat about 2 inches of canola oil to 365u0b0 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.

wonton wrappers, canola oil, almonds, romaine lettuce, fresh cilantro, chicken breasts, sesame seeds, asian sesame dressing, rice wine vinegar, sesame oil, soy sauce, sesame seeds, red pepper, canola oil

Taken from www.food.com/recipe/panera-bread-asian-sesame-chicken-salad-copycat-388638 (may not work)