Description
A vibrant, protein-rich salad combining seared chicken, chickpeas, and crisp veggies with a tangy sesame-ginger dressing. Ready in 35 minutes, this healthy, globally inspired dish offers a balance of crunch, umami, and brightness.
Ingredients
1 1/2 lbs boneless, skinless chicken breast
1 can (15 oz) chickpeas, drained and rinsed
4 cups shredded cabbage
1 cup matchstick carrots
1/4 cup toasted cashews
2 tbsp sesame seeds
2 tbsp rice vinegar
2 tbsp honey
1 tbsp toasted sesame oil
1 tbsp fresh ginger, minced
1 tsp soy sauce (no alcohol)
1/2 tsp salt
1/2 tsp black pepper
Instructions
Pat chicken dry and season with 1/2 tsp salt and 1/4 tsp black pepper
Heat 1 tbsp sesame oil in a skillet, sear chicken for 2-3 minutes per side
Transfer to a baking sheet, roast at 400°F for 10-12 minutes until cooked through
Toss chickpeas with 1 tbsp sesame oil and 1/4 tsp salt, roast for 15 minutes at 400°F
Whisk dressing: combine rice vinegar, honey, sesame oil, ginger, soy sauce, and remaining salt/pepper
In a large bowl, combine cabbage, carrots, roasted chicken, chickpeas, cashews, and sesame seeds
Pour dressing over salad and toss to coat evenly
Notes
Chicken can be grilled or air-fried for 350°F if preferred
Dressing keeps 5 days in the fridge; citrus juice enhances freshness
Add shredded kale or snap peas for extra crunch
Store leftovers in an airtight container for up to 3 days; dressing should be refrigerated separately
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg