Ingredients
The following ingredients have 4 Servings
- 8 ounces chicken breast
- 1 tablespoon olive oil
- 3 cups broccoli stems (thinly shredded or purchased broccoli slaw)
- 1 cup broccoli florets (cut into small pieces)
- 3 cups kale (thinly shredded )
- 1 cup carrots (thinly shredded )
- 1 cup red cabbage (thinly shredded )
- ½ cup dried cranberries
- ¼ cup sunflowers seeds
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- 4 teaspoons lemon juice
- 2 teaspoons apple cider vinegar
- ¼ teaspoon kosher salt
- 2 tablespoons honey
- ⅛ teaspoon chili powder (add to your liking of spiciness)
Instruction
- Preheat grill or saute pan over medium-high heat.
- Coat chicken breast in olive oil and season with salt and pepper.
- Cook 6 minutes, flip over and cook another 4 to 6 minutes until no longer pink. When cooled, slice into thin strips.
- In a large bowl combine broccoli stems and florets, kale, carrots, cabbage, cranberries, sunflower seeds and chicken.
- In a medium-sized bowl whisk together mayonnaise, mustard, lemon juice, apple cider vinegar, salt, honey and chili powder.
- Drizzle ½ cup of dressing on the mixed salad ingredients, add more as desired. Season with pepper as needed.
