Description
A harmonious blend of East-meets-West flavors, this salad features tender chicken and protein-rich chickpeas tossed in a ginger-sesame dressing with crisp cabbage, carrots, and cashews for texture. Lightly smoky and refreshingly tangy, it’s a make-ahead lunch that balances crunch, umami, and gentle heat.
Ingredients
2 cups shredded cabbage
1 cup cooked chickpeas, drained and rinsed
1 cup shredded carrots
1/2 cup roasted cashews
1 lb boneless, skinless chicken breast
2 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp honey
1 tsp grated ginger
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp unsalted peanuts (optional)
1/4 red bell pepper, julienned
Fresh scallions, sliced (for garnish)
Instructions
Preheat oven to 375°F (190°C)
Toss chicken with 1 tbsp sesame oil; season with salt and pepper. Roast 20-25 minutes until golden and cooked through
Meanwhile, in a large bowl, whisk remaining 1 tbsp sesame oil, rice vinegar, honey, ginger, and soy sauce
Add cabbage, carrots, chickpeas, and roasted chicken to the dressing; mix well
Top with cashews, bell pepper, and scallions just before serving
Optionally sprinkle with peanuts for extra crunch
Notes
Use rotisserie chicken for quick prep
Dress salad 1 hour ahead to let flavors meld
Store in airtight containers for up to 2 days
Toasting cashews in a dry skillet 5 minutes enhances their flavor
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 60mg