Description
This Sesame Chicken and Chickpea Salad combines tender chicken, hearty chickpeas, crunchy cabbage, sweet carrots, and roasted cashews with a flavorful homemade ginger sesame dressing. Fresh, colorful, and protein-packed, it’s perfect for a satisfying lunch, light dinner, or easy meal prep.
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 red or green cabbage, or coleslaw mix
1 (15-oz.) can chickpeas, rinsed and drained
1 cup matchstick carrots
1/2 cup finely chopped green onions
1/2 cup roasted, salted cashews, roughly chopped
Toasted sesame seeds for garnish, optional
1/3 cup toasted sesame oil
1/3 cup rice vinegar
2 tablespoons honey
1 tablespoon minced fresh ginger
1/2 teaspoon kosher salt, for the dressing
Instructions
- Season the chicken breasts generously with kosher salt and black pepper. Drizzle lightly with extra-virgin olive oil.
- Heat a skillet over medium heat. Cook the chicken for approximately 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for a few minutes.
- Prepare the ginger sesame dressing by combining toasted sesame oil, rice vinegar, honey, minced fresh ginger, and 1/2 teaspoon kosher salt in a measuring cup or glass jar. Whisk thoroughly or shake until the honey dissolves and the ingredients are well combined.
- In a large mixing bowl, combine the shredded cabbage, rinsed and drained chickpeas, matchstick carrots, chopped green onions, and roasted cashews. Sprinkle with a little kosher salt and toss gently.
- Cut the rested chicken into bite-sized pieces and add it to the salad bowl. If using rotisserie chicken, add the shredded chicken directly without cooking.
- Pour the prepared ginger sesame dressing over the chicken and vegetables. Toss thoroughly until all ingredients are evenly coated.
- Serve immediately or cover and refrigerate for 1 to 2 hours to allow the flavors to develop and the cabbage to soften slightly.
- Before serving, toss the salad again and garnish with toasted sesame seeds, if desired. Serve chilled or at room temperature.
Notes
Rotisserie chicken shortcut: Substitute approximately 3 cups of shredded rotisserie chicken for the chicken breasts to save cooking time.
Spicy variation: Add 1 teaspoon sriracha or a pinch of red pepper flakes to the dressing for extra heat.
Vegetarian variation: Omit the chicken and replace it with additional chickpeas or crispy baked tofu.
Extra crunch: Add sliced bell peppers, cucumbers, or shredded radishes for additional freshness and texture.
Nut substitutions: Replace cashews with roasted peanuts, sliced almonds, sunflower seeds, or pumpkin seeds.
Lower-carb variation: Reduce the chickpeas and increase the cabbage, chicken, and leafy greens.
Make ahead: Prepare the salad 1 to 2 hours before serving for the best flavor. For longer meal prep, store the dressing and cashews separately until ready to eat.
Storage: Refrigerate leftovers promptly in an airtight container at 40°F (4°C) or below for up to 3 to 4 days.
Meal prep tip: Divide the salad into individual airtight containers and keep the dressing separate to preserve the vegetables’ crisp texture.
Freezing: Freezing the assembled salad is not recommended because the vegetables lose their texture. Cooked chicken can be frozen separately for up to 3 months for best quality.
Serving suggestion: Enjoy chilled as a complete lunch or light dinner. If serving with warm chicken, reheat the chicken separately to 165°F (74°C) before adding it to the cold salad.
Chilling time: Optional refrigeration for 1 to 2 hours increases the total elapsed time to approximately 1 hour 35 minutes to 2 hours 35 minutes.
For a lighter salad, reduce the amount of sesame dressing or serve it on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course
- Method: Pan Frying, Tossing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 generous serving (approximately 1/4 of recipe)
- Calories: 590 kcal
- Sugar: 13 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 75 mg
