Sesame-Crouton Asian Chicken Salad - cooking recipe

Ingredients
    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
Preparation
    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\u00b0F
    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!

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