Description
A vibrant and nutritious Sesame Chicken and Chickpea Salad featuring tender seared chicken, crunchy cabbage, and a flavorful sesame-ginger dressing. This salad is perfect as a make-ahead meal prep option, balancing protein-rich chicken and chickpeas with fresh vegetables and a uniquely tangy dressing.
Ingredients
Chicken
- 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
Salad
- 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
- Season and Sear Chicken: Season chicken breasts generously with kosher salt, black pepper, and optionally a little garlic powder. Lightly drizzle with extra-virgin olive oil. Heat a skillet over medium heat and sear chicken on each side for 5 to 7 minutes, depending on thickness, until the internal temperature reaches 165ºF. Transfer the cooked chicken to a plate or cutting board and let rest.
- Prepare Dressing: In a large liquid measuring cup or glass jar, combine toasted sesame oil, rice vinegar, honey, minced fresh ginger, and kosher salt. Whisk thoroughly to blend all dressing ingredients.
- Assemble Salad: In a large bowl, combine shredded cabbage, rinsed chickpeas, matchstick carrots, chopped green onion, and roughly chopped roasted cashews. Season these salad components with a pinch of kosher salt.
- Add Chicken and Toss: Cut the rested chicken breasts into small pieces and add them to the bowl with the salad ingredients. Pour the prepared dressing over the salad and toss well to evenly coat all components.
- Garnish and Serve: Optionally, sprinkle toasted sesame seeds on top as a garnish. For best flavor, refrigerate for 1 to 2 hours before serving to allow the dressing to soften the cabbage and blend flavors.
Notes
- This salad tastes best when made at least 1 to 2 hours ahead to allow flavors to meld.
- Rotisserie chicken can be used as a quick alternative to cooking chicken breasts.
- Adjust salt seasoning according to taste preference, especially with salted cashews and dressing salt.
- To make it vegetarian, omit the chicken and increase chickpeas or add tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
