Strawberry Mango Chicken Salad with Honey Roasted Sunflower Seeds
This Wendy's Salad copy cat is as fresh as it gets!
Servings: 2
Ingredients
- 1 cup sunflower seeds
- 1/2 cup plus 1 tablespoon olive oil
- 3/4 cup honey divided
- 1/4 cup orange juice
- 2 cups diced cooked chicken breast
- 1 cup sliced strawberries
- 1 cup diced mango
- 4 cups spring mix greens
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, toss the sunflower seeds with 1 tablespoon oil and 1/4 cup honey. Spread the seeds on a parchment lined baking sheet and transfer to the oven. Roast for 10 minutes. Stir the seeds and roast for an additional 5 minutes. Cool completely.
- In a medium bowl, whisk together the remaining oil, honey and orange juice. Season with salt and pepper, to taste. Set aside.
- Divide the spring mix among two plates and top with the chicken, strawberries and mango. Sprinkle with the sunflower seeds and cheese.
- Drizzle the salads with the dressing and serve immediately.
Notes
Sunflower seeds and dressing can be made up to 24 hours in advance.
Nutrition
Calories: 1784kcal | Carbohydrates: 217g | Protein: 35g | Fat: 94g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 301mg | Potassium: 993mg | Fiber: 13g | Sugar: 175g | Vitamin A: 13535IU | Vitamin C: 97.3mg | Calcium: 236mg | Iron: 11mg