Sesame-crouton Asian Chicken Salad

Total Time: 45 mins Preparation Time: 28 mins Cook Time: 17 mins

Ingredients

• Servings: 8
• 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 vinegar
• 1/2-1 teaspoon sesame oil
• 3 tablespoons sugar

Recipe

• 1 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.
• 2 heat oven to 375°f
• 3 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.
• 4 carefully unroll dough into 2 rectangles.
• 5 on each of 2 ungreased cookie sheets with sides, place 1 rectangle; press into 8x6-inch rectangle.
• 6 spread with butter mixture.
• 7 using pizza cutter, cut each rectangle lengthwise into 6 breadsticks, then cut each breadstick crosswise into 8 pieces.
• 8 bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.
• 9 remove from cookie sheet to cooling rack; cool.
• 10 meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.
• 11 in container with tight-fitting lid, shake olive oil, vinegar, sesame oil, sugar and remaining soy sauce, gingerroot and sesame seed until well blended.
• 12 just before serving, pour dressing over chicken mixture; toss to coat.
• 13 add croutons; stir lightly & serve!