Asian Barbecue Chicken Salad

• For the Poppyseed Dressing
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1/4 cup onion, chopped
• 3/4 teaspoon mustard powder
• 1/2 cup canola oil
• 1 1/2 teaspoons poppy seeds
• For the Barbecue Sauce
• 1/3 cup hoisin sauce
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, peeled and minced
• 1 garlic clove, minced
• 1/4 teaspoon dry crushed red pepper
• For the Croutons
• 1 tablespoon butter
• 1/2 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 cup day-old bread, crust removed and cubed into 1/3-inch cubes
• For the Salad
• 4 boneless skinless chicken breast halves
• 8 cups romaine lettuce, chopped
• 6 plum tomatoes, quartered lengthwise
• 1 tablespoon sesame seeds, toasted

1. 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. (Can be made 1 week ahead. Cover and refrigerate.).
2. For the Asian Barbecue Sauce: Whisk hoisin sauce, oil, honey, soy sauce, ginger, garlic and crushed red pepper in a small bowl to blend. (Can be made 1 day ahead. Cover and chill.).
3. 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. (Can be made 3 hours ahead. Let stand at room temperature.).
4. 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.
5. Place lettuce and croutons in large bowl. Toss with 1/2 cup dressing. Dived lettuce mixture among 4 plates. Garnish with tomatoes and grilled chicken strips. Drizzle chicken with barbecue sauce. Sprinkle with sesame seeds and serve.

dressing, sugar, rice vinegar, onion, mustard powder, canola oil, poppy seeds, barbecue sauce, hoisin sauce, olive oil, honey, soy sauce, fresh ginger, garlic, red pepper, croutons, butter, garlic, dried basil, oregano, bread, salad, chicken, romaine lettuce, tomatoes, sesame seeds

Taken from www.food.com/recipe/asian-barbecue-chicken-salad-245784 (may not work)