Crunchy Sesame Chicken Salad Food

SESAME CHICKEN SALAD

Steps:

• Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined.
• Combine the coleslaw, chicken, cilantro, green onions, almonds, carrots and avocado togehter in a large mixing bowl, drizzle with the vinaigrette, and toss until combined
• Serve the salad immediately, sprinkled with sesame seeds as a garnish.

SESAME CHICKEN SALAD

Steps:

• Halve chicken breasts horizontally, so you are left with thin cutlets. Drizzle with olive oil.
• Place sesame seeds onto a plate then press the chicken into the sesame seeds, making sure the chicken is covered. Season generously with salt.
• Cook the chicken in a splash of oil in a hot pan until golden brown on both sides and cooked through (2-3 minutes per side). Remove from the pan and set aside.
• Whisk together oil, lemon juice, honey, soy sauce, salt, pepper and sesame seeds and set aside.
• Shred the cabbage, julienne (or grate) the carrots and thinly slice the spring onions and radishes.
• Combine in a large bowl with the almonds and coriander/cilantro. Pour over half of the dressing and toss well.
• Slice the chicken and serve on the cabbage salad with the remaining dressing.

SESAME CHICKEN SALAD

Steps:

• Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.
• Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.

SESAME CHICKEN SALAD

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
• While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
• Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

CRUNCHY CHINESE CHICKEN SALAD

Steps:

• Combine salad ingredients in a large bowl.
• Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
• Mix well.
• Refrigerate overnight or several hours.

PANERA BREAD ASIAN SESAME CHICKEN SALAD - COPYCAT

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.

CRUNCHY SESAME CHICKEN SALAD

Steps:

• In large serving bowl, toss all ingredients except onions until evenly coated. Sprinkle with onions.

CRUNCHY SESAME SALAD

Steps:

• Cut cabbage into 1cm-wide strips, then across into short lengths. Rinse and refrigerate for at least 10 minutes, and up to 1 hour.
• Slice the carrot into thin ribbons using a mandolin, or a sharp knife. Place these in iced water. Cut radishes into thin slices. Place all vegetables in a wide mixing bowl. Add chopped mint.
• Whisk sesame oil, peanut oil, lemon juice and salt together to make a dressing. Adjust seasoning to taste.
• Toss salad with dressing, pile into small bowls, scatter sesame seeds on top and serve immediately.

CRUNCHY ASIAN SESAME SALAD

Steps:

• Combine lettuces, cabbage, carrots, peppers and onions with cheese in a large bowl and toss together.
• When ready to serve, dish up a portion and add rice noodles, nuts and sesame to taste.
• Top with dressing and enjoy!