Sunflower Chicken Salad

Do you don't forget a few years ago while the sunflower seed butter craze was in complete force? Or maybe that become most effective in full pressure in Southern California. Or in my mind.

It’s time to leap on the sunflower seed butter bandwagon – either again or for the first time – and make this easy hen salad that’s geared up in 15 minutes, loaded with veggies and textures galore.

It’s healthy and certainly gluten-unfastened. pass over the fowl to preserve it vegan. it'll be the famous person of your subsequent potluck or as an easy-peasy weeknight dinner that the whole circle of relatives will love.

if you’ve in no way attempted it, i might say sunflower seed butter has the texture and consistency of herbal almond butter or tahini, however the flavor is one-of-a-kind. It’s nothing like peanut butter. It separates like a herbal peanut butter or almond butter does and you have to stir it.

I choose this sunflower seed butter from dealer Joe’s because it’s readily to be had and it’s less pricey as compared to others I’ve tried. It’s lightly sweetened with simply sufficient salt. I do no longer care for this one, additionally from dealer Joe’s. It has truly no sweetness and that i locate it to be overly salty.

every other properly alternative is this herbal Sunbutter Sunflower Butter. It’s available in maximum mainstream grocery stores within the peanut butter aisle.

INGREDIENTS

Salad:

• 3 to 5 cloves garlic, minced or finely pressed
• 2 to 3 cups broccoli (florets and stalks okay)
• 4 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• 1 medium/large zucchini, diced into bite-sized pieces
• 1 heaping cup sugar snap peas
• 2 to 3 green onions, sliced into thin rounds
• about 3 cups kale
• 1/2 cup craisins (diced Medjool dates or raisins may be substituted), optional
• 1/2 cup sunflower seeds (I use lightly salted)
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste

Dressing:

• 1 to 2 tablespoons honey (use agave or maple syrup to keep vegan)
• 1 tablespoon apple cider vinegar
• 1/3 cup sunflower seed butter, well stirred and mixed
• 2 to 3 tablespoons lemon juice
• 1/2 teaspoon freshly ground black pepper, or to taste
• 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
• 1 teaspoon kosher salt, or to taste

INSTRUCTIONS

Salad:

1. To a large skillet, add 2 tablespoons olive oil, fowl, zucchini, and cook over medium excessive warmth for about five minutes, or till fowl is sort of cooked via. Stir and turn intermittently to make certain even cooking.
2. upload the garlic and cook for approximately 1 minute, or till aromatic. Stir frequently.
3. add the broccoli, sugar snap peas, calmly drizzle with the final 2 tablespoons olive oil, flippantly sprinkle with salt and pepper, stir to combine, cover, and prepare dinner for approximately three mins or until greens are crisp-soft.
4. turn the contents from the skillet out into a big bowl, add the kale, inexperienced onions, elective craisins, sunflower seeds, and stir to mix; set aside.

Dressing :

1. To a medium bowl, upload all ingredients, except the water, and whisk to mix. flavor dressing to check for seasoning stability; add extra salt, pepper, lemon juice, honey, and many others. if desired. if you think the dressing is overly thick, upload a tablespoon or two of water to skinny it out. I don’t locate water important because as you pour the dressing over the nice and cozy veggies, it's going to naturally think out.
2. evenly drizzle the dressing over the salad and stir to combine; you may not use or want all the dressing. upload a bit at a time, stir, flavor, and upload as favored. Salad can be served without delay or chilled and served. Salad will preserve airtight inside the refrigerator for up to 3 days, noting that it will become softer and the vegetables will release their herbal juices as time passes.