Description
A vibrant and nutritious salad featuring shredded chicken, fresh vegetables, and a creamy sunflower seed butter dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets, steamed
- 1/2 cup sunflower seeds
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup sunflower seed butter
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Combine the shredded chicken, steamed broccoli, chopped celery, and red bell pepper in a large bowl and gently toss together.
- Whisk together the sunflower seed butter, apple cider vinegar, salt, and pepper in a separate bowl until smooth.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients thoroughly.
- Stir in the sunflower seeds, allowing them to add a delightful crunch.
- Serve immediately or chill in the refrigerator for about 30 minutes to enhance the flavors.
Notes
This salad is great for meal prep and can be stored in the fridge for up to three days. Avoid dressing too far in advance for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg