Asian Barbecue Chicken Salad

This is from bon appetit who got the recipe from camp robber cafe in montrose, co. absolutely yummy!!

Steps

For the poppy seed dressing: whisk sugar , rice vinegar , onion and mustard powder in a small bowl to blend.

Gradually whisk in oil.

Stir in poppy seeds.

Season to taste with salt and pepper.

For the asian barbecue sauce: whisk hoisin sauce , oil , honey , soy sauce , ginger , garlic and crushed red pepper in a small bowl to blend.

For the croutons: melt butter in a medium skillet over medium heat.

Add garlic , basil and oregano and stir 1 minute.

Add bread cubes and toss to coat.

Sprinkle with salt and pepper.

Saute until croutons are golden , about 12 minutes.

Transfer to a plate to cool.

For salad: prepare barbecue to medium high heat.

Sprinkle chicken with salt and pepper.

Brush with oil.

Grill chicken until cooked through , about 5 minutes per side.

Brush chicken with some asian barbecue sauce.

Grill 1 minutes longer per side.

Transfer chicken to work surface.

Let stand 5 minutes.

Cut crosswise into 1 / 2-inch thick strips.

Place lettuce and croutons in large.

Ingredients

sugar, rice vinegar, onion, mustard powder, canola oil, poppy seeds, hoisin sauce, olive oil, honey, soy sauce, fresh ginger, garlic clove, dry crushed red pepper, butter, dried basil, dried oregano, bread, boneless skinless chicken breast halves, romaine lettuce, plum tomatoes, sesame seeds