Coco’s chinese chicken salad dressing

An imitation recipe for Panera’s Asian Sesame Chicken Salad. Freshly fried romaine, sliced almonds, sesame seeds, tenderly sliced grilled hen, and wonton strips – all topped with sweets and an Asian-style sesame French dressing. So many delicious flavors packed into ONE salad! Crispy, crunchy, candy, aromatic, salty! This Asian-style sesame hen salad has a little bit of it all. Read: Coco’s Chinese Chicken Salad Sauce. It’s light and refreshing for a delicious spring or summer lunch but also complements dinner. It’s good to overload with this Asian-style sesame hen salad. All the crispy romaine lettuce is finely chopped and is the right base for what can come back on high! Lots of citrus, grated carrots, roasted hens, shredded cabbage and pink cabbage, a little freshness from my all-time favorite herb, coriander, and french toast and sesame dressing. Asia can make you ALL. And as if a scrumptious salad with easy-to-eat ingredients wasn’t enough, I went ahead and topped it off with some sliced almonds and more crunchy wontons! If you happen to consider this salad a bit familiar, it’s the result of a wonderful Panera Sesame Hen salad recipe. stage.

Ingredients for Sesame Hen Salad:

Rice vinegar: That’s the basis of our Asian French dress code. I like to bring the rice vinegar to a simmer then add the soft sugar to the vinegar with a few crushed garlic cloves. We’ll toss the garlic out so you don’t get clumps in your salad, but this way you get all the flavor!
Granulated sugar: Bring sweetness to the sauce. I like to use French sauce, bring to a boil, then whisk in the sugar until the sugar dissolves.
Garlic Garlic Complete: To make the rice vinegar taste better, we’ll remove the garlic as soon as the garlic releases its flavor so the sauce isn’t too pungent!
Toasted sesame oil: Gives the sauce a delicious sesame flavor.
Canola Oil: Is the base oil in the ice. I used canola oil when I first shared this recipe a few years ago. Lately, however, I’ve been using avocado oil to make a dressing instead.
Soy sauce: Gives the sauce a rich umami flavor. Gluten-free tamari can also be used right here to make the recipe gluten-free. Please note that you will also want to vary the wonton wrappers so that this recipe is truly gluten-free.
Toasted sesame seeds: Add crunch and a hint of nutty flavor to the sauce.
Salad base: This can be anything from shredded romaine, baby spinach to baby cabbage, combined shredded cabbage, and even kale.
Mandarin Orange Slice: Add floral, citrus sweetness to salads. I used canned orange slices but could also use some freshly peeled Cuties or clementines right here.
Shredded Carrots: That’s another ingredient that I started adding recently. A grated carrot not only provides a little extra color but can be another vegetarian part of it! Use it or not; entirely your name.
Sliced Almonds: Toasted sliced almonds add crunch and a hint of protein.
Coriander leaves: Brings freshness and pairs great with sesame candy sauce.
Grilled mussels: I usually make a quick hen gravy using a few tablespoons of soy sauce, sugar, pink pepper, and garlic powder. Toss the hen on an indoor or outdoor grill while you’re dressing and prepping dinner over medium heat until it’s cooked through. Let the hen’s breasts relax, then cut the block on a cutting board with a sharp knife. However, to make this salad even quicker, I recommend swapping out the roast hen for a rotisserie hen! Feel free to toss the hen in a tablespoon or two of the sauce to taste it sooner than hand!

How to make the epic sesame chicken salad:

Put the tape together. Place the rice vinegar in a small saucepan over medium heat until it starts to simmer. Then, add the sugar and crushed garlic cloves to the vinegar and let it simmer for 1 minute. Put the garlic cloves and vinegar in a large jar. Add sesame oil, canola oil, soy sauce, and toasted white sesame seeds. Allow the ice to return to room temperature. Then, put the lid on high and shake the jar to mix well. If the marinade starts to separate earlier than you did in the salad, just shake it up again!

Mix it in a bowl. Keeping a large bowl can simply maintain all the ingredients. Add chopped lettuce or any other vegetables you want to use. Add orange slices, almonds, cilantro, diced hens, and grated carrots.

Toss and serve the ball. Add about half of the French dressing to the salad and mix or toss well. Style and modify with additional outfits as desired. I like to avoid wasting almonds and wonton strips and add them properly earlier than serving so they retain their crunchy texture without becoming soft!

Frequently asked questions about this recipe:

How do you recommend storing leftovers? Because the marinade is a French marinade, the acid in the marinade will cause the lettuce or other salads to wilt. For that reason, I recommend storing the dressing separately from the salad base until it can be served. Leftover undressed salad can be stored in an airtight container and the dressing will also be stored in a separate container in the refrigerator for up to 1 week.

Can I add a special protein to this? Sure, the hen can be swapped out for grilled or cooked shrimp, thinly sliced steak, and even shredded salmon. Don’t be afraid to make this your personal!

Where do you discover the wonton strip? Often ready-made wonton strips are in the same aisle because of the toast or salad dressing. More often than not, I’ll use store-bought wonton strips. Sometimes, I like to arrange my very own. You can simply use wonton wrappers. They are usually offered in Asian supermarkets in the freezer section. Shrink the squares into small strips. Warm no less than 1-2 inches of oil in a wok or deep fryer. When the oil is simmering, add the pie pieces and prepare dinner within 30-60 seconds or until golden. Remove them from the pan onto a plate lined with paper towels. Let the wontons cool earlier when topping the salad.