Sesame-Crouton Asian Chicken Salad

1. 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. 2

   Heat oven to 375u00b0F

3. 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. 4

   Carefully unroll dough into 2 rectangles.

5. 5

   On each of 2 ungreased cookie sheets with sides, place 1 rectangle; press into 8x6-inch rectangle.

6. 6

   Spread with butter mixture.

7. 7

   Using pizza cutter, cut each rectangle lengthwise into 6 breadsticks, then cut each breadstick crosswise into 8 pieces.

8. 8

   Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.

9. 9

   Remove from cookie sheet to cooling rack; cool.

10. 10

    Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.

11. 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. 12

    Just before serving, pour dressing over chicken mixture; toss to coat.

13. 13

    Add croutons; stir lightly & serve!

* Per serving · 4 servings · Values may vary.