Sesame Chicken and Chickpea Salad Recipe
Introduction
Sesame Chicken and Chickpea Salad is a bright and flavorful dish perfect for a healthy lunch or light dinner. Combining tender chicken with crunchy vegetables and a zesty sesame dressing, this salad is both satisfying and nourishing.
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
- Step 1: Season chicken generously with kosher salt and black pepper, and lightly drizzle with olive oil. Heat a skillet over medium heat and sear the chicken on each side for 5 to 7 minutes, or until the internal temperature reaches 165ºF. Transfer to a plate and let rest.
- Step 2: Prepare the dressing by whisking together toasted sesame oil, rice vinegar, honey, minced fresh ginger, and kosher salt in a large liquid measuring cup or glass jar.
- Step 3: In a large bowl, combine shredded cabbage, rinsed chickpeas, shredded carrots, chopped green onions, and chopped cashews. Season with a pinch of kosher salt.
- Step 4: Cut the rested chicken into small pieces and add to the bowl. Pour the dressing over the salad and toss well to combine.
- Step 5: Garnish with toasted sesame seeds if desired, and refrigerate for at least 1 to 2 hours before serving to allow flavors to meld and the cabbage to soften.
Tips & Variations
- For a quicker option, use shredded rotisserie chicken instead of cooking chicken breasts yourself.
- Try substituting cashews with toasted almonds or peanuts for a different crunch.
- Add a splash of soy sauce or a pinch of red pepper flakes to the dressing for extra flavor.
- This salad improves in flavor when made ahead, making it ideal for meal prep.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, but the cabbage may soften further. Serve cold or at room temperature. If needed, stir well before serving and add a little extra dressing if it seems dry.
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 mix it in with the salad ingredients and dressing as instructed.
How long should I let the salad sit before eating?
For the best flavor and texture, refrigerate the salad for at least 1 to 2 hours before serving. This allows the dressing to soften the cabbage and blend the flavors.
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Sesame Chicken and Chickpea Salad Recipe
- Total Time: 1 hour 30 minutes (including resting time)
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Sesame Chicken and Chickpea Salad is a vibrant, nutritious dish perfect for meal prep or a light, flavorful lunch. Tender seared chicken pairs with crunchy cabbage, protein-rich chickpeas, and a bright, tangy homemade sesame dressing to create a balanced and satisfying salad with a delightful mix of textures and flavors.
Ingredients
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
- Prepare the chicken: Season the chicken breasts generously with kosher salt, black pepper, and optionally garlic powder. Drizzle lightly with olive oil. Heat a skillet over medium heat and sear the chicken for 5 to 7 minutes on each side, or until the internal temperature reaches 165ºF. Remove from heat and allow the chicken to rest on a plate or cutting board while you prepare the salad.
- Make the dressing: In a large measuring cup or glass jar, combine toasted sesame oil, rice vinegar, honey, minced fresh ginger, and kosher salt. Whisk thoroughly until the dressing is well emulsified and smooth.
- Assemble the salad: In a large bowl, combine shredded cabbage, rinsed chickpeas, shredded carrots, chopped green onions, and chopped roasted salted cashews. Add a pinch of kosher salt to season. Cut the rested chicken into small bite-sized pieces and add to the bowl as well.
- Toss the salad: Pour the prepared sesame dressing over the combined salad ingredients. Toss everything gently but thoroughly to ensure all components are coated evenly with the dressing.
- Garnish and serve: Optionally, sprinkle toasted sesame seeds over the top for added crunch and visual appeal. This salad is best served after resting for 1 to 2 hours to let flavors meld and cabbage soften slightly, making it an excellent make-ahead dish.
Notes
- This salad is ideal for meal prep and tastes best when made 1 to 2 hours ahead to allow flavors to meld.
- Rotisserie chicken can be used as a convenient shortcut instead of cooking chicken breasts.
- You can substitute red cabbage, green cabbage, or a coleslaw mix based on your preference.
- For a nut-free version, omit cashews and garnish with extra sesame seeds or sliced almonds.
- Adjust honey in the dressing according to taste preference for sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: sesame chicken salad, chickpea salad, healthy chicken salad, meal prep salad, easy dinner salad, Asian-inspired salad, sesame dressing
