Sesame-Crouton Asian Chicken Salad

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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