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Sesame Chicken and Chickpea Salad Recipe

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4 from 3 reviews

A vibrant and nutritious Sesame Chicken and Chickpea Salad featuring tender seared chicken breasts, crunchy cabbage, chickpeas, shredded carrots, green onions, and roasted cashews, all tossed in a tangy toasted sesame oil dressing. Perfect for meal prep and enjoying a flavorful, protein-packed salad any day of the week.

Ingredients

Protein and Vegetables

  • 1 lb. boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
  • 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)

Nuts and Seeds

  • 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

Seasoning and Cooking

  • Kosher salt and black pepper to taste
  • Extra-virgin olive oil for cooking

Instructions

  1. Season and Cook Chicken: Season chicken generously with kosher salt, black pepper, and optionally garlic powder. Lightly drizzle with olive oil. Heat a skillet over medium heat and sear the chicken breasts for 5 to 7 minutes on each side, or until the internal temperature reaches 165ºF. Transfer cooked chicken to a plate or cutting board and let it rest.
  2. 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 vigorously until well combined.
  3. Assemble Salad: In a large bowl, combine shredded cabbage, rinsed chickpeas, shredded carrots, chopped green onion, and roughly chopped roasted cashews. Season these salad components with a pinch of kosher salt.
  4. Combine Chicken and Dressing: Cut the rested chicken into small pieces and add to the bowl of vegetables and nuts. Pour the dressing over the entire salad and toss thoroughly to coat all ingredients evenly.
  5. Garnish and Serve: Sprinkle toasted sesame seeds over the salad if desired. For best flavor, allow the salad to sit for 1 to 2 hours ahead of serving to let the dressing soften the cabbage and meld the flavors. Serve chilled or at room temperature.

Notes

  • This salad is best when made ahead, allowing the dressing to soften the cabbage and blend the flavors deeply. Prep at least 1 to 2 hours before serving.
  • You can substitute shredded rotisserie chicken in place of cooking chicken breasts for a quicker preparation.
  • If preferred, adjust the honey quantity to regulate the salad’s sweetness to taste.
  • Serve chilled or at room temperature as a nutritious lunch, light dinner, or meal prep option.
  • For a nut-free version, omit the cashews and consider adding toasted pumpkin seeds instead.

Find it online: https://bitezly.com/sesame-chicken-and-chickpea-salad-recipe/