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)
Sesame-Ginger 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
- Season the chicken: Generously season the chicken breasts with kosher salt, black pepper, and optionally garlic powder. Lightly drizzle olive oil over them to prepare for searing.
- Sear the chicken: Heat a skillet over medium heat and cook the chicken breasts for 5 to 7 minutes on each side, depending on thickness, until the internal temperature reaches 165ºF. Transfer the chicken to a plate or cutting board and let it rest to retain juices.
- Prepare the dressing: In a large liquid measuring cup or glass jar, whisk together toasted sesame oil, rice vinegar, honey, minced fresh ginger, and kosher salt until well combined.
- Assemble the salad: In a large bowl, combine shredded cabbage, rinsed chickpeas, matchstick carrots, chopped green onion, and roughly chopped roasted cashews. Add a pinch of kosher salt and toss to combine.
- Combine chicken and dressing: Cut the rested chicken breasts into small pieces and add them to the salad bowl. Pour the prepared sesame-ginger dressing over the salad and toss everything well to fully incorporate the flavors.
- Garnish and serve: Optionally sprinkle toasted sesame seeds over the top for extra flavor and texture. This salad is best made ahead and allowed to sit for 1 to 2 hours to let the flavors meld and cabbage soften.
Notes
- To Store: Refrigerate in an airtight container; the salad will stay fresh for up to 3 days.
- Serving Suggestion: Enjoy leftovers chilled or bring to room temperature by removing from the fridge 30 to 60 minutes before eating.
- Make-Ahead: Preparing the salad ahead enhances flavor as the dressing softens the cabbage and melds all ingredients.
- Chicken Alternative: Use shredded rotisserie chicken to save time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
