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
COPYCAT PANERA ASIAN SESAME CHICKEN SALAD
Copycat Panera Asian Sesame Chicken Salad is a healthier version of my favorite salad from Panera!
Provided by Iowa Girl Eats
Categories copycat, entree, light and healthy, lunch, salad
Yield Serves 4
Number Of Ingredients 20
Steps:
- 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.
ASIAN SESAME CHICKEN SALAD
A copycat recipe for Panera's Asian Sesame Chicken Salad. Crispy, fresh romaine, sliced almonds, sesame seeds, tender sliced grilled chicken, and wonton strips - all topped with a sweet and tangy Asian sesame vinaigrette. So much goodness all packed into ONE salad!
Provided by Marzia
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
- ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.
Nutrition Facts : Calories 560 calories, Carbohydrate 35 grams carbohydrates, Fat 31 grams fat, Protein 36 grams protein
COPY PANERA CHICKEN SALAD SANDWICH (ORIGINAL)
This is a copy that I made up myself of the Old version of the Panera Chicken Salad Sandwich. Not the new one with grapes and almonds. It's delicious! I just made it and its actually better because there aren't a lot of chemicals and preservatives like the Panera kind. I took cue from the main ingredients in the sandwich. Here are Panera's ingredients : Chicken (water, food starch modified, salt, chicken fat, chicken flavor (beef extract, wheat starch, silicone dioxide, thiamine hydrochloride, alpha tocopherol)) dextrose, corn starch, flavors, sodium phosphate) mayonnaise (water, soybean oil, vinegar, food starch modified, egg yolk, whole eggs, corn syrup, spices, salt, propylene glycol alginate, xanthan gum, sodium benzoate & potassium sorbate-preservatives, calcium disodium EDTA), celery, lemon juice, onion powder, garlic powder, white pepper, parlsey.) Here are mine:
Provided by agottsleben
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Take the Chicken Breasts and place them on a cutting board. Cover with plastic wrap and pound with a mallet (or a frying pan if you don't have one) to a 1/2 inch thickness. They will cook more evenly and it will be easier to chop them into even chunks. HEAVILY season both sides of the chicken with garlic and onion powder. (You are going to boil the chicken so don't worry about it being too salty.) Put the chicken in a saucepan and cover with water. Bring it to a boil and then cover and let simmer till cooked, about 10 minutes. If it finishes cooking earlier then take it out then so it doesn't become rubbery. Take the chicken out and let cool.
- Chop the celery and the cooled chicken and set in a bowl. In another small bowl put mayo, sugar, pepper, lemon juice together and whisk until well combined. You want the sugar to disintegrate so that you're not tasting the grain.
- Mix the mayo with the chicken and celery. Take a slice of bread and place a large slice of lettuce, then tomato, then red onion. Top with the chicken salad and another slice. Serve with potato chips and pickle. (Or you're favorite soup!).
- I hope you like this recipe. I really thought it out and was RELIEVED that my hard work paid off and it tasted so close to the real thing!
- Good luck!
Nutrition Facts : Calories 315.7, Fat 21.1, SaturatedFat 3.2, Cholesterol 51.6, Sodium 499.6, Carbohydrate 19.5, Fiber 0.3, Sugar 8.9, Protein 12.7
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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.
- For the chicken: preheat grill or skillet over medium heat. Season both sides of the chicken with 1/4 teaspoon salt and the lemon pepper. Cook chicken for about 6 minutes per side, until juices run clear. Remove to a cutting board and let rest for 5 minutes. Slice chicken into thin strips.
- Add lettuce, cilantro, chicken, almonds and wonton strips to a large bowl. Drizzle with desired amount of dressing and toss well to coat.
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