Description
A protein-packed, farm-fresh salad blending tender chicken, roasted cashews, and chickpeas in a sweet-tangy sesame-ginger dressing. Savory, crunchy, and adaptable for meal prep or quick lunches.
Ingredients
1 medium head green cabbage, sliced
1 cup cooked chickpeas (fresh or canned)
2 skinless, boneless chicken breasts
1 cup roasted cashews
2 medium carrots, shredded
1/4 cup green onions, sliced
1/4 cup toasted sesame seeds
1/4 cup honey
2 tbsp toasted sesame oil
2 tbsp soy sauce (gluten-free if needed)
1 tbsp fresh ginger, grated
1 tbsp rice vinegar
2 garlic cloves, minced
1 tsp sesame seeds, for garnish
Instructions
Preheat oven to 375°F (190°C). Roast cashews for 8-10 minutes until golden. Set aside.
Meanwhile, cook chicken breasts in a skillet over medium-high heat with a drizzle of sesame oil until fully cooked (approx. 6-7 minutes per side). Let rest, then slice into strips.
In a large bowl, toss cabbage, chickpeas, carrots, and green onions with 1 tbsp toasted sesame oil.
Whisk together honey, rice vinegar, soy sauce, ginger, garlic, and a pinch of salt in a small bowl. Pour dressing over salad and toss to coat (let stand for 15-20 minutes for maximum flavor, if time allows).
Top with sliced chicken, roasted cashews, and toasted sesame seeds before serving.
Notes
Use pre-cooked chickpeas for time-saving. Store leftovers in airtight containers in the refrigerator for up to 3 days. Adjust honey quantity to taste.
For a vegan version, substitute chicken with tofu or tempeh and use tamari instead of soy sauce.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stir-Frying, Roasting, Tossing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 2000mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg