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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.
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2
Heat oven to 375u00b0F
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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.
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4
Carefully unroll dough into 2 rectangles.
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5
On each of 2 ungreased cookie sheets with sides, place 1 rectangle; press into 8x6-inch rectangle.
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6
Spread with butter mixture.
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7
Using pizza cutter, cut each rectangle lengthwise into 6 breadsticks, then cut each breadstick crosswise into 8 pieces.
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8
Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.
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9
Remove from cookie sheet to cooling rack; cool.
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10
Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.
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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.
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12
Just before serving, pour dressing over chicken mixture; toss to coat.
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13
Add croutons; stir lightly & serve!
