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Sesame-Crouton Asian Chicken Salad

Name: Sesame-Crouton Asian Chicken Salad
Prep time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Asian
Ingredients: 1/2 cup sesame seed; 1/4 cup butter, softened; 1/2 cup soy sauce, room temperature; 2 teaspoons freshly grated gingerroot; 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count); 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 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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Prep 45 min
Total 45 min
Ingredients 16
Servings 8

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

By Pillsbury Kitchens

Updated Mar 26, 2014

Bake-Off® Contest 44, 2010

Katie Long
Summerfield, North Carolina

Ingredients

1/2 cup sesame seed
1/4 cup butter, softened
1/2 cup soy sauce, room temperature
2 teaspoons freshly grated gingerroot
1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
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 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

Make With

Pillsbury Bread

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.

Nutrition Information

500 Calories, 32g Total Fat, 20g Protein, 31g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 500

Calories from Fat: 290

Total Fat: 32g; 50%

Saturated Fat: 9g; 44%

Trans Fat: 0g

Cholesterol: 55mg; 18%

Sodium: 1270mg; 53%

Potassium: 370mg; 11%

Total Carbohydrate: 31g; 10%

Dietary Fiber: 2g; 11%

Sugars: 9g

Protein: 20g

% Daily Value*:

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;