Sesame Chicken and Chickpea Salad
Sesame Chicken and Chickpea Salad with chopped cabbage, green onion, and roasted cashews. Make-ahead friendly, this filling + flavorful salad is perfect for healthy weekday lunches.
Servings: 4
Equipment
- Mixing bowl
- Skillet
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)
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
- *Note: this salad is best when made ahead (which is what makes it an excellent meal prep option!). I suggest prepping it at least 1 to 2 hours ahead of time to give the dressing a chance to soften the cabbage and flavor the remaining ingredients.Season chicken generously with kosher salt and black pepper (I also like using a little garlic powder) and lightly drizzle with olive oil.Sear chicken in a skillet over medium heat on each side for 5 to 7 minutes, depending on thickness, until the internal temperature reaches 165ºF. Transfer to a plate or cutting board and let rest while you prepare remainder of salad.
- Prepare dressing by combining sesame oil, vinegar, honey, ginger, and salt in a large liquid measuring cup or glass jar; whisk well to combine.
- Place cabbage, chickpeas, carrots, green onion, and cashews in a large bowl. Season salad components with a pinch of kosher salt. Cut chicken breasts into small pieces and add to bowl. Pour dressing overtop and toss well to combine. Garnish with toasted sesame seeds, if desired.
Notes
- To Store. Refrigerate in an airtight container and this salad will last for 3 days. Enjoy leftovers chilled, or remove from the fridge 30 to 60 minutes before eating for a salad closer to room temperature.
Nutrition
Serving: 2.5cups | Calories: 498kcal | Carbohydrates: 34g | Protein: 33g | Fat: 27g | Saturated Fat: 4g | Sodium: 698mg | Fiber: 8g | Sugar: 14g