Description
A harmonious blend of crispy chicken, roasted chickpeas, and pickled vegetables in a sweet-tangy sesame-ginger dressing. Toasted sesame oil, roasted cashews, and umami-rich tamari create a satisfying, high-protein meal with global-inspired flavors and textures.
Ingredients
1 lb. boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
2 tbsp extra-virgin olive oil for searing
2–3 cups shredded cabbage (red or green)
1 (15-oz.) can chickpeas, rinsed and drained
1 cup shredded carrots
½ cup finely chopped green onions
½ cup roasted, salted cashews, roughly chopped
1 tbsp tamari (or soy sauce substitute)
2 tbsp rice vinegar
2 tbsp honey
1 tbsp cornstarch mixed with 1 tbsp cold water
1 tsp sesame oil
2 tbsp peeled fresh ginger, grated
Instructions
Preheat oven to 350°F (175°C)
Spread chopped cashews on a baking sheet; roast for 10–12 minutes until fragrant
In a bowl, combine cabbage, carrots, and green onions; set aside
Pat chicken dry and season generously with salt and pepper
Heat 1 tbsp olive oil in a skillet; cook chicken over medium-high heat for 6–8 minutes until golden and cooked through
For dressing, whisk tamari, rice vinegar, honey, cornstarch slurry, sesame oil, and ginger in a bowl until smooth
Return dressing to stovetop (simmer 5–7 minutes until thickened)
Toss warm chicken with dressing until glazed
Chill glazed chicken and dressing for 10 minutes (dressing will thicken further)
Layer pickled vegetables and dressed chicken in serving bowls; top with roasted cashews
Garnish with sesame seeds and reserved green onions
Notes
Vegan alternative: Substitute chicken with pan-seared king oyster mushrooms and add extra tamari to balance
Shortcut: Use pre-shredded coleslaw mix instead of manually shredding cabbage
Storage: Keep salad components separate and combine before serving for best texture; store leftovers in airtight containers for up to 3 days
Optional additions: Add rice noodles, fresh mint/cilantro, or toasted sesame seeds for extra crunch