Description
Tender sesame-seared chicken meets creamy chickpeas and crisp salad greens, all tossed in a tangy honey-ginger soy dressing. Toasted sesame seeds add a nutty crunch with every bright, zesty bite.
Ingredients
- 2 tablespoons sesame oil
- 1 pound chicken breasts boneless skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can chickpeas
- 4 cups mixed salad greens
- 1 cup yellow bell pepper diced
- 1/2 cup red onion thinly sliced
- 1/4 cup cilantro fresh chopped
- 2 tablespoons sesame seeds toasted
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger fresh grated
- 1 clove garlic minced
- 1 tablespoon lime juice
Instructions
- Pat chicken dry and season both sides with kosher salt and black pepper.
- Heat sesame oil in a skillet over medium heat.
- Add chicken breasts and cook until golden brown and cooked through, about 6–8 minutes per side.
- Meanwhile, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and lime juice in a small bowl.
- Remove chicken from skillet and let rest for 5 minutes, then slice into strips.
- In a large bowl, combine mixed salad greens, chickpeas, diced yellow bell pepper, sliced red onion, and chopped cilantro.
- Add chicken strips to the salad bowl and pour the dressing over the top.
- Toss gently to coat all ingredients with the dressing and transfer to serving plates.
- Sprinkle toasted sesame seeds over each salad and serve immediately.
Notes
- For extra crunch, garnish with toasted almonds or cashews.
- To prep ahead, keep the dressing and salad components separate until serving.
- Substitute grilled tofu for chicken to make this dish vegetarian.
- Adjust honey and lime juice proportions to suit your preferred sweetness and acidity.