Asian Sesame Chicken Salad Copycat Panera Recipe 415 Recipes

ASIAN SESAME CHICKEN SALAD (COPYCAT PANERA) RECIPE - (4.1/5)

Asian Sesame Chicken Salad (Copycat Panera) Recipe - (4.1/5) image

Provided by á-10966

Number Of Ingredients 23

Ingredients

CHICKEN MARINADE:
1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts
3 tablespoons soy sauce
2 teaspoons brown sugar (or agave nectar, or honey)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
DRESSING:
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1 1/2 teaspoon sesame oil, toasted in a dry skillet over medium heat until
golden brown
1/2 teaspoon salt and pepper
1/2 teaspoon sesame seeds, toasted
SALAD TOPPINGS:
Chopped cilantro
11 ounce can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds

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

Panera Bread Asian Sesame Chicken Salad - Copycat image

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

Ingredients

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
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

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.

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