Turn refrigerated breadsticks into crunchy sesame croutons to toss with an easy and flavorful main-dish chicken salad.
Bake-Off® Contest 44, 2010
Katie Long
Summerfield, North Carolina
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1/2
-
cup sesame seed
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1/4
-
cup butter, softened
-
1/2
-
cup soy sauce, room temperature
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2
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teaspoons freshly grated gingerroot
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1
-
can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)
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2 1/2
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cups cubed cooked chicken
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2 1/2
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cups broccoli slaw or shredded broccoli
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1
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cup chopped cucumber
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3/4
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cup julienne carrots (from 10-oz bag)
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1/2
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cup chopped fresh cilantro
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1/4
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cup finely chopped red onion
-
1/4
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cup cashews, halves and pieces, coarsely chopped
-
1/2
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cup Crisco® Pure Olive Oil
-
1/3
-
cup cider vinegar
-
1/2
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to 1 teaspoon sesame oil
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3
-
tablespoons sugar
Steps
-
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.
-
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 PER SERVING
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 290
% Daily Value
- Total Fat
- 32g
- 50%
-
- Saturated Fat
- 9g
- 44%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1270mg
- 53%
- Total Carbohydrate
- 31g
- 10%
-
- Dietary Fiber
- 2g
- 11%
- Sugars
- 9g
- Protein
- 20g
- Vitamin A
- 45%
- 45%
- Vitamin C
- 45%
- 45%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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