Sesame Chicken and Chickpea Salad Recipe

Introduction

This Sesame Chicken and Chickpea Salad is a vibrant and satisfying dish perfect for a light lunch or a healthy dinner. Packed with crunchy vegetables, tender chicken, and a flavorful sesame dressing, it’s both nutritious and delicious. Plus, it’s easy to make ahead for convenient 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 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)
• 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

1. Step 1: Season the chicken breasts generously with kosher salt and black pepper. Lightly drizzle with olive oil. In a skillet over medium heat, sear the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165ºF. Transfer to a plate and let rest.
2. Step 2: In a large measuring cup or glass jar, whisk together the toasted sesame oil, rice vinegar, honey, minced ginger, and kosher salt to prepare the dressing.
3. Step 3: In a large bowl, combine the shredded cabbage, chickpeas, shredded carrots, chopped green onions, and cashews. Add a pinch of kosher salt and toss to mix.
4. Step 4: Cut the rested chicken into small pieces and add to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss well to combine.
5. Step 5: Garnish with toasted sesame seeds if desired. For best flavor, refrigerate for 1 to 2 hours before serving to allow the dressing to soften the cabbage and meld the flavors.

Tips & Variations

• Use shredded rotisserie chicken for a quick shortcut that adds extra flavor.
• Add a little garlic powder to the chicken seasoning for a savory boost.
• Swap cashews for almonds or peanuts if preferred, or omit nuts for a nut-free version.
• Try adding sliced bell peppers or cucumber for extra crunch and freshness.
• Make the salad a day ahead; the flavors will deepen and the cabbage will soften perfectly.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The dressing will continue to soften the cabbage over time. When ready to serve, give the salad a good toss. It can be enjoyed cold straight from the fridge or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, shredded rotisserie chicken works great and saves time. Just add it in step 4 after combining the vegetables.

Is this salad suitable for meal prep?

Absolutely. This salad improves in flavor after a few hours of resting and keeps well in the fridge for several days, making it ideal for meal prep.

Sesame Chicken and Chickpea Salad Recipe

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★★★★★

4.9 from 92 reviews

A vibrant and nutritious Sesame Chicken and Chickpea Salad that combines tender seared chicken with crunchy cabbage, chickpeas, carrots, cashews, and a flavorful sesame-ginger dressing. This salad is perfect for meal prep as the flavors deepen when made ahead.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

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)

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

1. Season and Cook Chicken: Season the chicken breasts generously with kosher salt and black pepper, optionally adding garlic powder, then drizzle lightly with olive oil. Heat a skillet over medium heat and sear the chicken for 5 to 7 minutes per side depending on thickness until the internal temperature reaches 165ºF. Transfer the cooked chicken to a plate or cutting board and let it rest while preparing the salad.
2. Make 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 thoroughly until the mixture is well combined.
3. Assemble the Salad: In a large bowl, add shredded cabbage, rinsed and drained chickpeas, shredded carrots, chopped green onions, and chopped roasted cashews. Season with a pinch of kosher salt and toss to combine evenly.
4. Add Chicken and Dressing: Cut the rested chicken breasts into small bite-sized pieces and add to the salad bowl. Pour the prepared dressing over the salad and toss well to coat all ingredients. Garnish with toasted sesame seeds if desired.
5. Chill and Serve: For best results, refrigerate the salad for 1 to 2 hours before serving to allow flavors to meld and cabbage to soften slightly.

Notes

• This salad is excellent for meal prep as the flavors deepen when allowed to marinate ahead of time.
• You can substitute rotisserie chicken for a quicker option.
• Adjust the amount of sesame oil and vinegar in the dressing to suit your taste preferences.
• To keep cashews crunchy, add them at the last minute before serving if storing salad overnight.
• Optional garlic powder added to chicken seasoning enhances flavor.

Keywords: sesame chicken salad, chickpea salad, healthy chicken salad, Asian chicken salad, meal prep salad, sesame ginger dressing