Ingredients

• 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
• 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
• 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
• 4 boneless skinless chicken breast halves
• 8 cups romaine lettuce, chopped
• 6 plum tomatoes, quartered lengthwise
• 1 tablespoon sesame seeds, toasted

Instructions

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.