Description
This Sesame Chicken and Chickpea Salad is a flavorful and nutritious meal prep option that combines tender seared chicken, crunchy cabbage, chickpeas, and a vibrant sesame-ginger dressing. Perfectly balanced with sweet honey and tangy rice vinegar, this salad is delicious served chilled or at room temperature, making it ideal for quick lunches or light dinners.
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 adding a little garlic powder. Lightly drizzle with extra-virgin olive oil to prepare for searing.
- Sear the chicken: Heat a skillet over medium heat and sear the chicken breasts on each side for 5 to 7 minutes, depending on thickness, until the internal temperature reaches 165ºF. Transfer the cooked chicken to a plate or cutting board and let it rest.
- 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 well until all ingredients are thoroughly mixed to create the sesame-ginger dressing.
- Assemble the salad: In a large bowl, combine shredded cabbage, rinsed chickpeas, matchstick carrots, finely chopped green onion, and chopped roasted salted cashews. Season lightly with kosher salt.
- Add chicken and dressing: Cut the rested chicken breasts into small pieces and add them to the bowl with the salad ingredients. Pour the prepared dressing over the salad and toss everything well to combine all flavors.
- Garnish and serve: Optionally, sprinkle toasted sesame seeds on top for garnish. For best results, refrigerate the salad for 1 to 2 hours before serving to allow the dressing to soften the cabbage and meld flavors.
Notes
- Make ahead: This salad tastes best when prepared 1 to 2 hours in advance, allowing the dressing to soften the cabbage and blend the flavors.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or remove from the fridge 30 to 60 minutes before eating to serve closer to room temperature.
- Chicken alternative: Use 3 cups of shredded rotisserie chicken to skip the cooking step for a quicker preparation.
- Optional garnish: Toasted sesame seeds add extra texture and a nutty flavor when sprinkled on top.
