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Sunflower Chicken Salad
4.8 from 18 votes

Sunflower Chicken Salad

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!!

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 Servings
Calories: 446 kcal
Course: Lunch

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

    Cup of Yum
  1. 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.
  2. Add the garlic and cook for about 1 minute, or until fragrant. Stir frequently.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Dressing adapted from Creamy Tahini Dressing

Nutrition Information

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: 6 Servings

Amount Per Serving

Calories 446

% 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.