Cooked - Sesame Chicken And Chickpea Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sesame Chicken And Chickpea Salad

4.0

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

½ cup finely chopped green onion (scallions)

½ cup roasted, salted cashews, roughly chopped

Toasted sesame seeds for garnish (optional)

⅓ cup toasted sesame oil

⅓ cup rice vinegar

2 Tbsp. honey

1 Tbsp. minced fresh ginger

½ tsp. kosher salt

*Note: this salad is best when made ahead (which is what makes it an excellent meal prep option!). I suggest prepping it at least 1 to 2 hours ahead of time to give the dressing a chance to soften the cabbage and flavor the remaining ingredients.Season chicken generously with kosher salt and black pepper (I also like using a little garlic powder) and lightly drizzle with olive oil.Sear chicken in a skillet over medium heat on each side for 5 to 7 minutes, depending on thickness, until the internal temperature reaches 165ºF. Transfer to a plate or cutting board and let rest while you prepare remainder of salad.
Prepare dressing by combining sesame oil, vinegar, honey, ginger, and salt in a large liquid measuring cup or glass jar; whisk well to combine.
Place cabbage, chickpeas, carrots, green onion, and cashews in a large bowl. Season salad components with a pinch of kosher salt. Cut chicken breasts into small pieces and add to bowl. Pour dressing overtop and toss well to combine. Garnish with toasted sesame seeds, if desired.

Course🍽️Main Course

Diets🥛Dairy-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 93 weeks ago

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