Description

This vibrant Sesame Chicken and Chickpea Salad combines tender seared chicken breasts with crunchy cabbage, chickpeas, and toasted cashews, all tossed in a flavorful sesame-ginger dressing. Perfect for meal prep or a light lunch, the salad offers a delightful blend of textures and a balanced mix of protein and fresh vegetables.

Ingredients

Scale

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 the Chicken: Generously season the chicken breasts with kosher salt, black pepper, and optionally a bit of garlic powder. Lightly drizzle the chicken with extra-virgin olive oil. Heat a skillet over medium heat and sear the chicken breasts, cooking each side for 5 to 7 minutes or until the internal temperature reaches 165ºF. Transfer the chicken to a plate or cutting board and let it rest while preparing the rest of the salad.
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 or shake vigorously until all ingredients are well incorporated to create a smooth, flavorful dressing.
Assemble the Salad: In a large bowl, combine shredded cabbage, rinsed and drained chickpeas, matchstick carrots, finely chopped green onions, and roughly chopped roasted salted cashews. Season the salad mixture lightly with a pinch of kosher salt to taste.
Combine and Toss: Cut the rested chicken breasts into small, bite-sized pieces and add them to the bowl with the vegetables and chickpeas. Pour the prepared sesame dressing over the salad and toss thoroughly to ensure even coating and flavor distribution.
Garnish and Serve: Optionally sprinkle toasted sesame seeds on top for added texture and visual appeal. For best results, refrigerate the salad for 1 to 2 hours before serving to allow the flavors to meld and the cabbage to soften slightly.

Notes

Best made at least 1 to 2 hours ahead of time to let the dressing soften the cabbage and infuse flavors.
Can substitute shredded rotisserie chicken to save time.
Use either red or green cabbage or a coleslaw mix based on preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To make it vegan, substitute chicken with grilled tofu or tempeh and use maple syrup or agave instead of honey.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Asian-inspired

Keywords: Sesame chicken salad, chickpea salad, healthy chicken salad, Asian chicken salad, easy meal prep salad, sesame ginger dressing