Ingredients

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)

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

Step 1: Season chicken generously with kosher salt and black pepper, and lightly drizzle with olive oil. Sear chicken in a skillet over medium heat for 5 to 7 minutes per side, until the internal temperature reaches 165ºF. Transfer to a plate and let rest while preparing the rest of the salad.

Step 2: Prepare the dressing by whisking together toasted sesame oil, rice vinegar, honey, minced fresh ginger, and kosher salt in a large measuring cup or glass jar.

Step 3: In a large bowl, combine cabbage, chickpeas, shredded carrots, green onion, and chopped cashews. Season lightly with kosher salt.

Step 4: Cut the rested chicken into small pieces and add to the salad bowl. Pour the dressing over the salad and toss well to combine.

Step 5: Garnish with toasted sesame seeds if desired. For best flavor, allow the salad to sit for 1 to 2 hours before serving to let the dressing soften the cabbage and blend the flavors.

Tips & Variations

Use shredded rotisserie chicken for a quicker version without sacrificing flavor.

Try adding thinly sliced bell peppers or cucumbers for extra crunch and freshness.

Substitute cashews with roasted almonds or peanuts for a different nutty flavor.

Make it vegan by replacing chicken with extra chickpeas or baked tofu and using maple syrup instead of honey.

Prep the salad a day ahead to allow the flavors to meld beautifully and the cabbage to soften.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The dressing will continue to soften the cabbage over time, enhancing the flavor. For best texture, add toasted sesame seeds just before serving. Reheat the chicken separately if you prefer it warm, then add to the chilled salad.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, shredded rotisserie chicken works great and saves time while keeping the salad flavorful and satisfying.

How long can I store this salad after throwing it together?

This salad keeps well refrigerated for about 3 days. The flavors improve after a few hours, but the cabbage will continue to soften the longer it sits.