Sesame-Crouton Asian Chicken Salad

Submitted by Manami

"This is one of the recipes from Bake-Off® Contest 44, 2010 - Katie Long, Summerfield, NC. Recipe calls for turning crunchy sesame croutons to toss with an easy and flavorful chicken salad. Tweaked it - it needed a little kick - we added red pepper flakes.:)"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 8

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

directions

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!