CHOPPED SALAD TIP: Use scissors ✂️🥬 

You know those Dole Chopped Salad Kits in a bag?! 

Well my favorite is the SUNFLOWER CRUNCH and it’s been MIA at Jewel since Chicago hit the 90s for a few weeks. ☀️ 

Since I’m always CRUNCHED for time between the restaurants, pups, fitness and my own business- grocery shopping has to be fast and in route, aka one specific Jewel. 🛒 

SO to fulfill my summer salad needs… I went DIY. 

Chopped salads are my favorite go to option year round but ESPECIALLY in summer. 👌🏻

Theres nothing more REFRESHING than a loaded bowl full of whole nutrients in the hot summer sun.

OH and seriously the scissors works wonders.. it’s only taken me until yesterday to try. 😂

Print Recipe

Sunflower Crunch Chopped Salad

Servings

Salads

Ingredients

• 2-3 cups Greens or Kale chopped
• 1 cup Red Beet Kraut Cleveland Kitchen
• 6 oz Chicken shredded
• 2 medium Carrots shredded
• 1 tbsp garlic pepper or black pepper
• ½ cup Sunflower seeds
• ½ cup Yogurt dressing homemade or bought
• ¼ cup Crumbled Cheese choice

Servings Salads Ingredients 2-3 cups Greens or Kale chopped 1 cup Red Beet Kraut Cleveland Kitchen 6 oz Chicken shredded 2 medium Carrots shredded 1 tbsp garlic pepper or black pepper ½ cup Sunflower seeds ½ cup Yogurt dressing homemade or bought ¼ cup Crumbled Cheese choice

Instructions

1. In a large bowl, stir together the greens, kraut and carrots.

2. Add the seasoning, sunflower seeds, and cheese. Stir well to combine. Set aside.

3. In a small bowl, whisk together ingredients for yogurt dressing if making homemade.

4. Pour the dressing over the salad mixture and stir well to combine. Cover and refrigerate at least 15 minutes for the flavors to marry.

5. Top with shredded chicken.
6. Serve chilled with additional ingredients if desired!