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
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.
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.
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
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 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.
SESAME CHICKEN SALAD
Flavorful and so delicious, this sesame chicken salad will wow you!
Provided by MommyBennett
Categories BBQ & Grilling Chicken Salads
Time 8h30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 687.9 calories, Carbohydrate 30.5 g, Cholesterol 85.5 mg, Fat 51.5 g, Fiber 5.3 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1316.8 mg, Sugar 16.6 g
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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