Description
A vibrant, protein-packed salad featuring tender chicken, crunchy cabbage, and homemade roasted chickpeas tossed in a creamy, tangy Thai-inspired peanut dressing.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 can (15 oz) chickpeas, drained and patted dry
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp sriracha
- 4 cups shredded cabbage (red and green mix)
- 1 cup grated carrots
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 400°F. Toss dried chickpeas with 1 tbsp olive oil and salt. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Season chicken with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha until smooth. Thin with warm water if necessary.
- Combine shredded cabbage, grated carrots, and green onions in a large bowl.
- Add sliced chicken to the vegetables and pour the peanut dressing over the top. Toss gently to coat.
- Fold in the roasted chickpeas and fresh cilantro just before serving to preserve the crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting/Sautéing
- Cuisine: Thai-Fusion