ASIAN SESAME CHICKEN SALAD (COPYCAT PANERA) RECIPE - (4.1/5)
Provided by á-10966
Number Of Ingredients 23
Steps:
- CHICKEN: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices. DRESSING: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine. Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.
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.
Provided by mailbelle
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Cut the wonton wrappers into 1/4-inch strips.
- 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.
- 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.
- 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.
- To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, chicken and dressing.
- Transfer to plates and top with the sesame seeds and almonds.
COPYCAT PANERA ASIAN SESAME CHICKEN SALAD RECIPE
Change things up for lunch with our delicious Copycat Panera Asian Sesame Chicken Salad. It is so simple to make and tastes absolutely amazing.
Provided by Momma Cyd
Categories Salad
Time 35m
Number Of Ingredients 17
Steps:
- In a medium sized bowl mix together all of the marinade ingredients. Pour into a gallon size bag with the chicken breasts and let marinate 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.
Nutrition Facts : Calories 503 kcal, Carbohydrate 36 g, Protein 34 g, Fat 26 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 917 mg, Fiber 7 g, Sugar 26 g, ServingSize 1 serving
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- Add rice vinegar and sugar into a small saucepan and heat over medium heat. Bring to a simmer and whisk until sugar is dissolved. Pour into a jar and allow to cool to room temperature. Once cooled, add remaining dressing ingredients, seal the jar and shake to combine. Refrigerate until ready to use. Shake well before using.
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- For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
- For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
- Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.
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