Description
This Sesame Chicken and Chickpea Salad is a fresh, protein-packed meal loaded with juicy chicken, chickpeas, crunchy cabbage, carrots, and a flavorful sesame-ginger dressing. Perfect for meal prep, healthy lunches, or easy weeknight dinners, this colorful salad gets even better as it sits, making it a delicious make-ahead option for busy days.
Ingredients
Scale
For the Salad
- 1 lb boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- Kosher salt and black pepper, to taste
- 1 tbsp extra-virgin olive oil
- 2–3 cups shredded red or green cabbage (or coleslaw mix)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup matchstick carrots
- 1/2 cup finely chopped green onions (scallions)
- 1/2 cup roasted salted cashews, roughly chopped
- 1 tbsp toasted sesame seeds (optional)
For the Sesame-Ginger Dressing
- 1/3 cup toasted sesame oil
- 1/3 cup rice vinegar
- 2 tbsp honey
- 1 tbsp fresh ginger, minced
- 1/2 tsp kosher salt
Instructions
- Season the chicken breasts generously with kosher salt and black pepper. Drizzle lightly with olive oil.
- Heat a skillet over medium heat and cook chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Transfer chicken to a cutting board and allow it to rest for 5 minutes.
- In a measuring cup or jar, whisk together sesame oil, rice vinegar, honey, minced ginger, and salt until combined.
- In a large mixing bowl, combine cabbage, chickpeas, carrots, green onions, and cashews.
- Season the vegetables with a small pinch of kosher salt.
- Cut the cooked chicken into bite-sized pieces and add to the bowl.
- Pour the sesame-ginger dressing over the salad and toss thoroughly to coat.
- Cover and refrigerate for at least 1–2 hours for the best flavor.
- Garnish with toasted sesame seeds before serving, if desired.
Notes
- This salad tastes even better after chilling for 1–2 hours.
- Rotisserie chicken works perfectly for a quicker meal.
- For extra crunch, add the cashews just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To make it vegetarian, replace chicken with extra chickpeas or baked tofu.
- Red cabbage creates a more colorful presentation, but green cabbage works just as well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad , Lunch
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 425 kcal
- Sugar: 8 g
- Sodium: 470 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 65 mg