Sesame Crouton Asian Chicken Salad Recipes

CHINESE CHICKEN SALAD

Steps:

• Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
• Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
• Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

SESAME-CROUTON ASIAN CHICKEN SALAD

Steps:

• 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.
• 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.
• Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp. Remove from cookie sheet to cooling rack; cool.
• 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.

SPECIAL SESAME CHICKEN SALAD

Steps:

• Cook pasta according to package directions; drain and place in a very large bowl. , In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, add the remaining ingredients; gently toss to coat.

SESAME-CROUTON ASIAN CHICKEN SALAD

Steps:

• 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.
• 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.
• Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.
• Remove from cookie sheet to cooling rack; cool.
• Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.
• 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 & serve!