Description
A vibrant and nutritious Sesame Chicken and Chickpea Salad featuring tender seared chicken breasts, crunchy cabbage, and a flavorful sesame-ginger dressing. This refreshing salad is perfect for meal prep, bringing together a satisfying blend of textures and Asian-inspired flavors.
Ingredients
Chicken and Salad
- 1 lb. boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- Kosher salt and black pepper to taste
- Extra-virgin olive oil for cooking
- 2 to 3 cups shredded or finely chopped cabbage (red or green) or coleslaw mix
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 cup matchstick (shredded) carrots
- 1/2 cup finely chopped green onion (scallions)
- 1/2 cup roasted, salted cashews, roughly chopped
- Toasted sesame seeds for garnish (optional)
Dressing
- 1/3 cup toasted sesame oil
- 1/3 cup rice vinegar
- 2 Tbsp. honey
- 1 Tbsp. minced fresh ginger
- 1/2 tsp. kosher salt
Instructions
- Prepare the chicken: Season the chicken breasts generously with kosher salt and black pepper, optionally adding garlic powder if desired. Lightly drizzle with extra-virgin olive oil. Heat a skillet over medium heat and sear the chicken breasts for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165ºF. Transfer the chicken to a plate or cutting board and let it rest.
- Make the dressing: In a large liquid measuring cup or glass jar, combine toasted sesame oil, rice vinegar, honey, minced fresh ginger, and kosher salt. Whisk well to emulsify the dressing and blend all flavors together.
- Assemble the salad: In a large bowl, combine shredded cabbage, rinsed and drained chickpeas, matchstick carrots, chopped green onion, and roughly chopped roasted salted cashews. Season these ingredients lightly with a pinch of kosher salt. Cut the rested chicken breasts into small bite-sized pieces and add to the bowl.
- Toss the salad: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated and well combined.
- Garnish and serve: Optionally sprinkle toasted sesame seeds on top for added texture and flavor. This salad is best served chilled and benefits from resting 1 to 2 hours before serving to allow the dressing to soften the cabbage and meld the flavors.
Notes
- For faster prep, use shredded rotisserie chicken instead of cooking your own chicken breasts.
- This salad tastes best when made ahead and refrigerated for at least 1 to 2 hours to enhance flavors.
- Adjust the salt in the dressing and salad to your taste preference.
- Toasted sesame seeds add a nice crunch and nutty flavor but are optional.
- You can substitute coleslaw mix for the cabbage for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
