Description
A vibrant, protein-packed Sesame Chicken and Chickpea Salad made with crunchy cabbage, tender chicken, hearty chickpeas, and a nutty sesame-ginger dressing. Perfect for meal prep, light dinners, or refreshing lunches.
Ingredients
Salad
2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
1 tablespoon olive oil
Salt and black pepper, to taste
1 can (15 oz) chickpeas, drained and rinsed
3 cups shredded red cabbage (or coleslaw mix)
1 cup matchstick carrots
½ cup sliced green onions (white and green parts)
½ cup roasted salted cashews (or almonds/pumpkin seeds)
Sesame Dressing
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon fresh ginger, grated
Instructions
Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper.
Cook chicken for 5–7 minutes per side until golden and internal temperature reaches 165°F. Rest, then dice.
In a small bowl, whisk sesame oil, rice vinegar, honey, ginger, and salt until smooth.
In a large bowl, combine cabbage, chickpeas, carrots, green onions, and cashews.
Add diced chicken and drizzle with dressing.
Toss well to combine and serve immediately or refrigerate for later.
Notes
Swap chicken with baked tofu to make it vegetarian.
Store dressing separately for maximum crunch when meal prepping.
Add red pepper flakes or chili crisp for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: Sautéed / Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg