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Sesame Chicken and Chickpea Salad

Sesame Chicken and Chickpea Salad: A Vibrant Meal Prep Delight

Sesame Chicken and Chickpea Salad is a colorful, protein-packed meal prep option that's both gluten-free and easy to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Lean protein source; substitute with 3 cups shredded rotisserie chicken for quicker prep.
  • 1 teaspoon Kosher Salt Essential seasoning to enhance flavors; adjust to personal taste.
  • 1 teaspoon Black Pepper Essential seasoning to enhance flavors; adjust to personal taste.
  • 1 tablespoon Olive Oil Used for cooking chicken; try cooking spray for a lower-calorie option.
For the Salad Base
  • 4 cups Cabbage (Red or Green) Provides crunch and fiber; use pre-packaged coleslaw to save time.
  • 1 can Chickpeas Adds protein and fiber; rinse well to reduce sodium content.
  • 2 cups Carrots Brings sweetness and color; matchstick or shredded form is preferred.
  • 1 bunch Green Onions (Scallions) Freshness and crunch; substitute with chives if needed.
For the Crunch
  • 1 cup Cashews Adds crunch and healthy fats; opt for sunflower seeds for a nut-free alternative.
For the Dressing
  • 3 tablespoons Toasted Sesame Oil A key ingredient for the Asian flavor profile.
  • 2 tablespoons Rice Vinegar Provides the ideal acidity for the dressing; apple cider vinegar is a great substitute.
  • 1 tablespoon Honey Sweetens the dressing naturally; use agave syrup for a vegan-friendly option.
  • 1 tablespoon Minced Fresh Ginger Enhances depth of flavor; fresh is best.
  • 1 teaspoon Kosher Salt Boosts the delicious flavors of the dressing; personalize to your liking.

Equipment

  • skillet
  • Mixing bowl
  • Jar

Method
 

Cooking Instructions
  1. Season chicken breasts with kosher salt, black pepper, and olive oil. Preheat a skillet over medium heat and add the chicken. Sauté for 5-7 minutes per side until golden brown and cooked through. Rest before slicing.
  2. In a jar, combine toasted sesame oil, rice vinegar, honey, minced ginger, and kosher salt. Shake until smooth to prepare the dressing.
  3. In a mixing bowl, combine cabbage, rinsed chickpeas, carrots, and green onions. Toss to distribute ingredients evenly.
  4. Slice the rested chicken and add it to the salad base. Pour over the dressing and toss to combine.
  5. Cover the salad and refrigerate for 1-2 hours before serving to allow flavors to meld.
  6. Serve chilled or at room temperature, and garnish with extra green onions or cashews.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed within this period for optimal freshness.

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