Sesame Chicken and Chickpea Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
