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A delicious plate of Sesame Chicken and Chickpea Salad

Sesame Chicken and Chickpea Salad

This refreshing salad combines tender chicken with chickpeas and crunchy vegetables, all dressed in a flavorful sesame dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 498
Ingredients Method Notes

Ingredients
  

  • 450 g boneless, skinless chicken breasts or 3 cups shredded rotisserie chicken
  • to taste Kosher salt
  • to taste black pepper
  • ml ml Extra-virgin olive oil for cooking
  • 300 g shredded or finely chopped cabbage red or green or coleslaw mix
  • 425 g canned chickpeas rinsed and drained
  • 120 g matchstick carrots shredded
  • 75 g finely chopped green onion scallions
  • 75 g roasted, salted cashews roughly chopped
  • ml Toasted sesame seeds for garnish (optional)
  • 80 ml toasted sesame oil
  • 80 ml rice vinegar
  • 30 g honey
  • 15 g minced fresh ginger
  • 2 tsp kosher salt

Method
 

  1. Season chicken generously with kosher salt and black pepper, and lightly drizzle with olive oil. Sear chicken in a skillet over medium heat on each side for 5 to 7 minutes, until the internal temperature reaches 165ºF. Transfer to a plate and let rest.
  2. Prepare dressing by combining sesame oil, vinegar, honey, ginger, and salt in a large measuring cup; whisk well to combine.
  3. In a large bowl, combine cabbage, chickpeas, carrots, green onion, and cashews. Season with a pinch of kosher salt. Cut chicken into small pieces and add to the bowl.
  4. Pour dressing over the salad and toss well to combine. Garnish with toasted sesame seeds, if desired.

Notes

This salad is best when made ahead to allow the flavors to meld. Perfect for meal prep!