Panera Asian Sesame Salad The Food Hussy How to make panera bread asian sesame chicken salad. step 1 – marinade the chicken in the soy sauce, brown sugar, garlic powder and sesame oil. marinade for at least 2 hours or overnight in the refrigerator. step 2 – heat the oil olive in large skillet over medium heat. In a bowl, whisk together the soy sauce, brown sugar, and rice vinegar. add the marinade to the chicken, either in a ziplock bag or in a shallow container. cover and refrigerate for at least two hours. in a glass jar with a tight fitting lid, add the oil, vinegar, honey, sesame oil, soy sauce, and ginger, if using.
Copycat Panera Asian Sesame Chicken Salad Meg S Everyday Indulgence Start by whisking sugar into boiling vinegar until it fully dissolves, about 30 seconds. cool the vinegar slightly then add it to a bowl or jar with a tight fitting lid with canola or vegetable oil, sesame oil, salt, pepper, and toasted sesame seeds. shake or whisk to combine. dressing = done! part 3: the toppings. 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. Cut the squares into small strips. heat at least 1 2 inches of oil in a skillet or in a deep fryer. when the oil is hot, add the strips and cook them for about a 30 60 seconds or until lightly golden. remove them from the pan to a plate lined with paper towel. let the wonton strips cool before topping the salad. Directions. 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.
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