Step 1

Combine all sauce ingredients in a food processor and set aside. Toast the sunflower seeds over a hot non-stick pan for just a couple of minutes while tossing frequently (pay attention so they don't burn!) - Set aside.

Step 2

Clean two skinless chicken breasts, and bring a large pot of water to boil (enough to cover the chicken). Once boiling, add the chicken and set a timer for 8 minutes. Check with a thermometer to be sure (poultry should be 165f degrees when done). Set chicken aside on a cutting board and with two forks, shred the chicken.

Step 3

Assemble the Pad Thai salad! Prep all veggies accordingly and toss with the sauce in a large mixing bowl with tongs to coat everything. Add in the chicken and continue tossing.

Step 4

Serve with toasted sunflower seeds and more cilantro as garnish!