Description
This Sesame Chicken and Chickpea Salad is a vibrant, protein-packed dish featuring tender seared chicken, crunchy cabbage, chickpeas, and roasted cashews tossed in a flavorful sesame-ginger dressing. Make-ahead friendly and perfect for healthy weekday lunches, this salad balances fresh vegetables with a sweet and tangy dressing and a satisfying crunch.
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)
Sesame-Ginger 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 the Chicken: Generously season the chicken breasts with kosher salt and black pepper. Optionally, add a little garlic powder for extra flavor. Lightly drizzle olive oil over the chicken to prepare for searing.
- Sear the Chicken: Heat a skillet over medium heat and sear the chicken breasts for 5 to 7 minutes on each side until fully cooked and the internal temperature reaches 165ºF. Then, transfer the chicken to a plate or cutting board and allow it to rest while you prepare the salad ingredients.
- Prepare 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 thoroughly until all ingredients are well blended into a smooth dressing.
- Assemble the Salad: In a large bowl, combine shredded or chopped cabbage, rinsed chickpeas, matchstick carrots, chopped green onion, and roughly chopped roasted salted cashews. Season these salad components lightly with a pinch of kosher salt for added taste.
- Combine Chicken and Dressing: Cut the rested chicken breasts into small, bite-sized pieces and add them to the large bowl with the salad. Pour the prepared sesame-ginger dressing over all the ingredients and toss everything well until evenly coated.
- Garnish and Serve: Optionally, sprinkle toasted sesame seeds over the top as a garnish. For the best flavor, prepare the salad 1 to 2 hours ahead of time to allow the dressing to soften the cabbage and meld the flavors. Serve chilled or at room temperature.
Notes
- Best when made ahead by at least 1 to 2 hours to let flavors meld and cabbage soften.
- Can substitute chicken breasts with shredded rotisserie chicken for convenience.
- Use either red or green cabbage, or a coleslaw mix for varied texture and color.
- Adjust seasoning and honey in the dressing according to taste preferences.
- For a nut-free version, omit the cashews or replace with toasted seeds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
