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!!
1 to 2tablespoonshoneyuse agave or maple syrup to keep vegan
1tablespoonapple cider vinegar
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
garlicoptional and to taste
1 to 2tablespoonswateronly 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.