sunflower seeds and sliced green onions for garnish
Instructions
Chicken: Place all ingredients into a plastic bag and mix until completely combined and marinate in your refrigerator overnight or for at least 12 hours.
Remove the chicken from the marinade to a hot pan over medium-high heat and sear the chicken on both sides until golden brown and cooked throughout, about 6 minutes per side. Slice and set aside.
Vinaigrette: Add all ingredients to a container with a lid and shake until emulsified. Set aside.
To Plate: Add the lettuce to a large bowl and evenly sprinkle on or fan out all of the small diced vegetables and sliced chicken.
Garnish with the sunflower seeds and green onions.
Notes
Make-Ahead: You can make this chopped salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to keep the ingredients separate.How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze. The salad could last 1 to 2 days longer if you keep the topping ingredients stored separately.It is ok to serve the chicken cold or at any internal temperature.Feel free to swap out or remove any salad ingredients to what you’d like.This salad is much more malleable and can be made with whatever or how many ever of the ingredients you’d like. Make this salad work for you and your liking.