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    4 TBSP olive oil, divided

    1 pound boneless white chicken cutlets, diced

    1 large zucchini, diced

    3 to 5 cloves garlic, minced green beans sugar snap peas

    2 to 3 green onions, sliced 1 teaspoon kosher salt

    1 teaspoon pepper

    3 cups kale

    1/2 cup shredded purple cabbage

    1/2 cup craisins

    1/2 cup salted sunflower seeds


    1/3 cup sunflower seed butter

    2 to 3 TBSP lemon juice

    2 TBSP honey

    1 TBSP apple cider vinegar

    1 teaspoon kosher salt, or to taste

    1/2 teaspoon freshly ground black pepper

    Minced garlic, optional and to taste

    1 TBSP water



    OMG! I never would have thought it would be my style but it’s incredible. I’ve made it with chicken and subbed in baked salmon as an alternate. I think the dressing is an absolute WOW!!

    Sunflower Chicken Salad – LOADED with chicken, veggies galore, sunflower seeds, and a sunflower seed butter dressing!!

    EASY, healthy, ready in 15 minutes! A HEARTY and satisfying salad!!

    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. Add the garlic and cook for about 1 minute Add the green beans, 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 2 minutes or until vegetables are crisp-tender. Turn the contents from the skillet out into a large bowl, add the kale, red cabbage, green onions, optional craisins, sunflower seeds, and stir to combine; set aside.

    Dressing – To a medium bowl, add all ingredients, and whisk to combine. ENJOY!