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Sesame-Crouton Asian Chicken Salad

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“This is one of the recipes from Bake-Off® Contest 44, 2010 - Katie Long, Summerfield, NC. Recipe calls for turning crunchy sesame croutons to toss with an easy and flavorful chicken salad. Tweaked it - it needed a little kick - we added red pepper flakes.:)”

Ingredients Nutrition


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

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