Description
A protein-packed salad blending seared chicken, roasted chickpeas, and tangy sesame-ginger dressing. Packed with veggies, cashews, and bold flavors, this dish is light yet satisfying, perfect for quick meals.
Ingredients
1 lb boneless, skinless chicken breast
1 can (15 oz) chickpeas, drained
2 tbsp soy sauce (gluten-free if needed)
1 tbsp rice vinegar
1 tbsp honey
1 tbsp toasted sesame oil
1/2 cup shredded cabbage
1/2 cup julienned carrots
2 tbsp sliced scallions
1/4 cup cashews
1 tbsp sesame seeds
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tbsp sesame oil for roasting
Instructions
Preheat oven to 375°F (190°C). Toss chickpeas with 1 tsp soy sauce and sesame oil; roast 20-25 minutes.
Whisk dressing: 1 tbsp soy sauce, rice vinegar, honey, 1 tbsp sesame oil, and 1 tsp water.
Sear chicken: Coat with 1 tsp soy sauce and sear in a hot skillet 3-4 minutes per side.
Chop chicken and toss with cabbage, carrots, scallions, and roasted chickpeas.
Top with cashews, sesame seeds, and pour over dressing before serving.
Notes
Meal prep: Store in airtight containers for up to 3 days.
Substitute tofu for a vegan version.
Adjust dressing to taste with extra vinegar for tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg