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.
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.
ASIAN SESAME CHICKEN SALAD
When my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don't mind since it travels well, is super easy to make, and absolutely delicious. -Stacy Reed, Gresham, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with 1/4 cup dressing; toss to combine. Serve with remaining dressing.
Nutrition Facts : Calories 345 calories, Fat 18g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 519mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 20g protein.
ASIAN SESAME CHICKEN SALAD
Steps:
- Put the peanut oil in a heavy skillet large enough to hold all the chicken in 1 layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or waxed paper. Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. Reduce the heat if needed to prevent burning.
- Meanwhile, trim the bottom 1/2-inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2-inch wide. Put into a salad spinner, fill with water, drain and spin the greens dry. Remove any excess moisture with paper towels.
- Peel and halve the ginger. Drop down the chute of a food processor with the motor running and puree. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste.
- Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.
- Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2-inch wide. Add to the salad and toss.
ASIAN CHICKEN SESAME SALAD RECIPE BY TASTY
Here's what you need: rice vinegar, sesame oil, soy sauce, ground sesame seeds, brown sugar, salt and white pepper, lettuce, red cabbage, green onion, roasted almond, roasted chicken, sesame seeds, black sesame seeds
Provided by Farah Tarek
Categories Lunch
Time 30m
Yield 1 seving
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the vinegar, oil, soy sauce, tahini, brown sugar, and salt.
- Add the lettuce, cabbage, green onions, almonds, chicken, and the seeds and stir into the sauce until the sauce covers all the ingredients.
- Serve.
COPYCAT PANERA ASIAN SESAME CHICKEN SALAD RECIPE
Provided by jbrockel
Number Of Ingredients 20
Steps:
- 4 cups baby spinach leaves 4 cups chopped romaine lettuce 4 boneless skinless chicken breasts Marinade: 3 Tablespoons soy sauce 3 teaspoons brown sugar 1 teaspoon sesame oil ½ teaspoon garlic powder ½ teaspoon ground ginger Dressing: ½ cup rice vinegar ¼ cup sugar 2 Tablespoons canola oil salt and pepper to taste ½ teaspoon toasted sesame seeds Toppings for salad: Fresh cilantro, chopped ½ cup sliced almonds 1 (11 ounce) can mandarin oranges, drained 1 cup wonton strips
ASIAN SESAME NOODLE-CHICKEN SALAD
No need to get a specialty sauce or noodles to make this Asian-style chicken salad. We used toasted sesame dressing and spaghetti-worked like a charm.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt; drain. Transfer to large bowl; cool slightly.
- Combine spaghetti with remaining ingredients except dressing.
- Add dressing; mix lightly.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
SESAME-CROUTON ASIAN CHICKEN SALAD
This is one of the recipes from Bake-Off® Contest 44, 2010 - Katie Long, Summerfield, NC. Recipe calls for turning crunchy sesame croutons to toss with an easy and flavorful chicken salad. Tweaked it - it needed a little kick - we added red pepper flakes.:)
Provided by Manami
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In 10-inch skillet, cook sesame seeds over medium-high heat 3 to 5 minutes, stirring constantly, until lightly toasted; remove from skillet to plate to cool.
- Heat oven to 375°F
- In small bowl, beat butter, 1 tablespoon of the soy sauce, 1 teaspoon of the gingerroot and 2 tablespoons of the sesame seed with electric mixer on low speed until blended.
- Carefully unroll dough into 2 rectangles.
- On each of 2 ungreased cookie sheets with sides, place 1 rectangle; press into 8x6-inch rectangle.
- Spread with butter mixture.
- Using pizza cutter, cut each rectangle lengthwise into 6 breadsticks, then cut each breadstick crosswise into 8 pieces.
- Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.
- Remove from cookie sheet to cooling rack; cool.
- Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.
- In container with tight-fitting lid, shake olive oil, vinegar, sesame oil, sugar and remaining soy sauce, gingerroot and sesame seed until well blended.
- Just before serving, pour dressing over chicken mixture; toss to coat.
- Add croutons; stir lightly & serve!
Nutrition Facts : Calories 533.5, Fat 32.8, SaturatedFat 7.9, Cholesterol 48.1, Sodium 1383.8, Carbohydrate 40.2, Fiber 3.7, Sugar 7.2, Protein 20.9
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