SESAME-CROUTON ASIAN CHICKEN SALAD

Sesame-Crouton Asian Chicken Salad image

Provided by Manami

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup sesame seeds
1/4 cup softened butter
1/2 cup soy sauce, room temperature
2 teaspoons freshly grated gingerroot
1 (11 ounce) can refrigerated original breadsticks (12 breadsticks)
2 1/2 cups cubed cooked chicken
2 1/2 cups broccoli, slaw or 2 1/2 cups shredded broccoli
1 cup chopped cucumber
3/4 cup julienne carrot (from 10-oz bag)
1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion
1/4 cup cashew halves, and pieces coarsely chopped
1/2 cup olive oil
1/3 cup cider vinegar
1/2-1 teaspoon sesame oil
3 tablespoons sugar

Steps:

In 10-inch skillet, cook sesame seeds over medium-high heat 3 to 5 minutes, stirring constantly, until lightly toasted; remove from skillet to plate to cool.
Heat oven to 375°F
In small bowl, beat butter, 1 tablespoon of the soy sauce, 1 teaspoon of the gingerroot and 2 tablespoons of the sesame seed with electric mixer on low speed until blended.
Carefully unroll dough into 2 rectangles.
On each of 2 ungreased cookie sheets with sides, place 1 rectangle; press into 8x6-inch rectangle.
Spread with butter mixture.
Using pizza cutter, cut each rectangle lengthwise into 6 breadsticks, then cut each breadstick crosswise into 8 pieces.
Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.
Remove from cookie sheet to cooling rack; cool.
Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.
In container with tight-fitting lid, shake olive oil, vinegar, sesame oil, sugar and remaining soy sauce, gingerroot and sesame seed until well blended.
Just before serving, pour dressing over chicken mixture; toss to coat.
Add croutons; stir lightly & serve!