Chicken, Chickpea, and Cashew Salad

A delicious and very filling salad made from leftovers of cooked or roasted chicken, mixed with Chinese cabbage, cashews, and chickpeas. The finishing touch is a tasty Asian dressing that seasons the salad perfectly.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

Dressing

  • 1 piece Chili peppers, red chili, fresh

  • 1 pod Garlic, fresh

  • 1 spoon Sugar, white

  • 1.5 spoons Vinegar, apple

  • 1.5 spoons Juice, lime

  • 1.5 spoons Fish sauce

  • 2 spoons Oil, vegetable oil, canola

  • 0.25 teaspoons Salt, table

  • 250 g Cabbage, Chinese (pak-choi), fresh

  • 300 g Meat, chicken, breasts

  • 400 g Chickpea, cooked

  • 100 g Nuts, Indian, roasted without oil, unsalted

  • 1 handful Coriander, leaves, fresh

Steps

  1. Peel and finely chop the garlic. Wash the chili, clean it (remove the stem and seeds), and cut it into small pieces. In a bowl, mix the garlic, chili, sugar, vinegar, lime juice, fish sauce, oil, and salt. Stir the ingredients until the sugar and salt are completely dissolved. Let the prepared dressing sit for 20 minutes.

  2. Shred or slice the chicken into thin strips. Clean the Chinese cabbage, wash it, and cut it into thin slices. Drain the chickpeas from the can, rinse them under running water, and drain well.

  3. Combine the chicken, Chinese cabbage, and chickpeas in a large bowl and pour the prepared dressing over them. Mix the ingredients well so they are evenly coated with the dressing. Finally, add the cashews and coriander leaves to the salad. Serve the prepared salad immediately.

Nutrition Information (Per 100g)

  • Calories: 169.76 kcal
  • Fat: 8.37 g
    • Saturated Fat: 1.33 g
  • Carbohydrates: 13.42 g
    • Sugars: 2.98 g
  • Protein: 9.11 g
  • Fiber: 2.73 g

Advice

Instead of coriander, you can use mint leaves.