Sunflower Chicken Salad
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
6 Servings
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Calories
446 kcal
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Course
Lunch
Sunflower Chicken Salad
Report
Sunflower Chicken Salad - LOADED with juicy chicken, veggies galore, sunflower seeds, and a sunflower seed butter dressing!! EASY, healthy, ready in 15 minutes! A HEARTY and satisfying salad!!
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Ingredients
Salad
- 4 tablespoons olive oil divided
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 1 zucchini diced into bite-sized pieces, medium to large size
- 3 to 5 cloves garlic minced or finely pressed
- 2 to 3 cups broccoli florets and stalks okay
- 1 sugar snap peas heaping cup
- 2 to 3 green onions sliced into thin rounds
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- kale about 3 cups
- ½ cup craisins diced Medjool dates or raisins may be substituted, optional
- ½ cup sunflower seeds I use lightly salted
Dressing
- ⅓ cup sunflower seed butter well stirred and mixed
- 2 to 3 tablespoons lemon juice
- 1 to 2 tablespoons honey use agave or maple syrup to keep vegan
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- garlic optional and to taste
- 1 to 2 tablespoons water only if necessary to thin it out a bit; it's okay if dressing is on the thicker side
Instructions
- Salad - To a large skillet, add 2 tablespoons olive oil, chicken, zucchini, and cook over medium high heat for about 5 minutes, or until chicken is nearly cooked through. Stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant. Stir frequently.
- Add the broccoli, sugar snap peas, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with salt and pepper, stir to combine, cover, and cook for about 3 minutes or until vegetables are crisp-tender.
- Turn the contents from the skillet out into a large bowl, add the kale, green onions, optional craisins, sunflower seeds, and stir to combine; set aside.
- Dressing - To a medium bowl, add all ingredients, except the water, and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired. If you think the dressing is overly thick, add a tablespoon or two of water to thin it out. I don't find water necessary because as you pour the dressing over the warm vegetables, it will naturally think out.
- Evenly drizzle the dressing over the salad and stir to combine; you may not use or need all of the dressing. Add a little at a time, stir, taste, and add as desired. Salad can be served immediately or chilled and served. Salad will keep airtight in the fridge for up to 3 days, noting that it will become softer and the vegetables will release their natural juices as time passes.
- Dressing adapted from Creamy Tahini Dressing
Nutrition Information
Show Details
Serving
1
Calories
446kcal
(22%)
Carbohydrates
39g
(13%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
66mg
(22%)
Sodium
1533mg
(64%)
Fiber
10g
(40%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 446kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 66mg | 22% |
| Sodium | 1533mg | 64% |
| Fiber | 10g | 40% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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