Sesame-Crouton Asian Chicken Salad

Turn refrigerated breadsticks into crunchy sesame croutons to toss with an easy and flavorful main-dish chicken salad.

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Servings 8

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Member Reviews ( 28 )

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Bake-Off® Contest 44, 2010

Katie Long

Summerfield, North Carolina

ingredients 16
Prep Time 45 min
Total Time 45 min

Ingredients

1/2: cup McCormick® Sesame Seed

1/4: cup LAND O LAKES® Butter, softened

1/2: cup soy sauce, room temperature

2: teaspoons freshly grated gingerroot

1: can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)

2 1/2: cups cubed cooked chicken

2 1/2: cups broccoli slaw or shredded broccoli

1: cup chopped cucumber

3/4: cup julienne carrots (from 10-oz bag)

1/2: cup chopped fresh cilantro

1/4: cup finely chopped red onion

1/4: cup Fisher® Cashews, Halves and Pieces, coarsely chopped

1/2: cup Crisco® Pure Olive Oil

1/3: cup cider vinegar

1/2: to 1 teaspoon sesame oil

3: tablespoons sugar

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Directions

1 In 10-inch skillet, cook sesame seed 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. 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.
3 Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp. Remove from cookie sheet to cooling rack; cool.
4 Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion and cashews. 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 1270mg; 1270%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 2g 2% Sugars 9g 9% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 45%;
Calcium: 4%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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jcrawford11

report Posted Jul. 13, 2012 4:14 PM

I recently made this and took it to a family reunion. I had several requests for the recipe. I was not able to find the bread sticks at any of my local grocery stores so just used regular croutons. Also, I think it has way too much oil in it. I think half of what the recipe calls for would be plenty. Other than that, it was very good.

tupperqueen

report Posted Jan. 24, 2012 6:05 PM

Our family loves this fresh dish. I've been making it since 2010! Healthy and delicious!

jajoma03

report Posted Apr. 7, 2010 9:24 PM

Light, refreshing and all around good. Loved the crunchy texture of the vegetables and the yummy and crispy croutons. I will definitely serve this to my family again. They all wanted more!!! It was so easy to make. My husband said, "very tasty!"

kaeleysmom

report Posted Apr. 7, 2010 12:14 PM

It is absolutely delicious. My family loved it. This is a keeper.

leslieb387

report Posted Mar. 21, 2010 7:59 PM

This salad is so refreshing. My entire family loves Asain flavors. What a beautiful way to put them all together and I love the taste of the breadsticks used for croutons. I look forward to making this several times this summer for my kids and husband. I will follow other reviews and try it with shrimp too. Thanks for a great recipe!