calli's "burrito" chicken enchiladas...

this recipe comes from my friend Calli's kitchen. i am so glad that my friend tyson married her, cause i love her. i am friends with all of her in-laws, but wish i got to see her more:( love ya Cal! & you are going to love here too... as soon as you make these!

they are called "burrito" enchiladas cause they are stuffed with everything you would put in a burrito, but they are rolled, smothered & baked like enchiladas:) & they are perfectly delish!!!! i am eating leftovers of them as i type:) give them a try asap, you'll be so glad you did!

{Calli's "burrito" chicken enchiladas}

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.

set aside.

{chicken}

1 pound chicken, cooked & shredded

you can cook the chicken any way you want. My favorite way is to boil it on the stove, it takes about 25 minutes. I have also cooked it in the crockpot for about 3 hours on high, or just cut up one of the already made chickens from Costco.

{sauce}

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup sour cream

1/3 cup mayo

1 tsp minced garlic

1/2 tsp coarse salt

1 Tbls fresh lime juice

1/4 tsp cumin

1/4 cup sugar

Put in a blender and blend away

( I usually do one and a half of this for the six burritos. I love the sauce so I like more of it then the recipe calls for.)

{Burritos}

6 burrito size tortillas

shredded cheese

1- 15 oz can black beans, drained

rice, recipe above

I put the chicken, rice, beans and cheese in the tortillas. wrap them up cover them with sauce and then put them in the oven on 350 for 40 min covered with tin foil, then I take the tin foil off sprinkle more cheese on top and then cook them for another 10 minutes:)

** i like them topped with pico, avocado & sour cream:)

bear's white bean chicken chili...

now that the weather is really getting colder i have been craving soup almost everyday! this is a great recipe i got from my sister-in-law & she got it from her sister-in-law:) it is also great because it's a crock pot recipe! yummy & easy... perfect! you can also make variations on this. change up your toppings, be creative! & stay warm:)

{Bear’s White Chicken Chili}

2 cups chicken broth

3 frozen chicken breast

1/2 white or yellow onion, chopped

2 cans mild diced green chiles, undrained

2 cans great northern beans, undriained

1 tsp. cumin

1 tsp. oregano

1/2 tsp cayenne pepper

sliced jalapeno peppers, optional

Cook in crock pot on high 3-5 hours. About 1/2 hour before serving, cut up chicken and put back in crock pot.

Right before serving, add:

1 cup sour cream

1/2 block cream cheese

top with extra sour cream, cheese, avacado, cilantro, corn chips, pico, ect.

Fast version:

Grill chicken. Bring all other ingredients to a boil. Boil until beans and onion are tender. Add chicken and serve as above.

Evans' hearty chicken noodle soup...

this the weather getting cooler, nothing hits the spot more than a bowl of nice warm soup! & pair that with an easy recipe & you have a match made in heaven. this is a classic from my brother-in-law & sister-in-law. they always make it for fall conference lunch & serve it with yummy breads. sometimes they even make homemade noodles for it:) wow, the ambition!

{Evans' hearty chicken noodle soup}

2 tsp. chicken bullion

2 cans chicken soup stock

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped yellow onions

2 cans cream of chicken soup

1 can evaporated milk

2 cups cooked, diced chicken

2/3 bag Grandma’s homestyle egg noodles, already cooked

Heat chicken bullion & stock together. Add vegetables & simmer until tender. Add cream of chicken soup & milk. Add cooked chicken & noodle. Simmer until noodles are tender.

Makes 2 1/2 quarts or 10- 1 cup servings

holy crap... did you think i died???

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.

bahama mama chicken tortilla soup...

**sorry i didn't get this posted yesterday!!!! believe me i tried & tried & tried! my computer was on the fritz & kept freezing on me... arrgggghhhh! anyhoo, here it is.

this is another take-out, made-in. i love finding & making up copy cat recipes for some of my restaurant favorites. in this case, Rumbi's Island Grill. i love there chicken tortilla soup! creamy, with a hint of coconut milk & a squeeze of lime... simply delicious. a great twist on a cold weather classic. give it a try the next time you need some warm comfort!

{bahama mama chicken tortilla soup}

3 boneless skinless chicken breasts

8 cups chicken stock

1 cup matchstick carrots

1/3 tsp. ground allspice

1/2 tsp fresh thyme, chopped

1/8 tsp ground cinnamon

1 TBSP fresh ginger, minced

1 TBSP minced fresh garlic

1 cup chopped roma tomato, juices drained off

1 cup coconut milk

1 cup shredded mozzarella cheese

1/4 cup chopped cilantro

tortilla strips**

limes, cut in wedges

salt & pepper to taste

lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.

in a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilanto. heat through but DON'T BOIL. add salt & pepper as needed.

ladle into bowls & top with tortilla strips & a lime wedge.

Enjoy!!!!!

**for the tortilla strips, you can either slice up corn tortillas & bake or fry them... or just pick some up at your local tex-mex restaurant. bajio, cafe rio & costa vida are all really nice about selling strips & they aren't too expensive.

stacia's southwestern egg rolls...

these are from last months recipe club & they were so delicious! thanks to stacia for bringing them! nothing like blending cooking in cultures! i don't think they are making this egg roll in china town:)

{stacia's southwestern egg rolls}

1 can Corn (drained)
1 can black beans (drained)
1/2 bunch cilantro
Juice from 1 lime
1 1/2 cup of chopped spinach
1 tsp minced garlic
2 medium sized chicken breast...cooked, finely chopped
1 1/2 to 2 cups shredded cheese, mexican mix

Spices : I don't have exact amount, but will guestimate. (I usually mix all the spices, garlic, lime and cilantro in a little olive oil (about 2-3 Tbs) first so that it brings their flavor out more.)

Cumin about 1/2 tsp to 3/4 tsp
Chili powder about 1/2 to 3/4 tsp
Salt to taste
Pepper to taste
Cracked red pepper or cayenne pepper to desired spiciness

1 packet of 20 egg roll wraps.

Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.

Deep fry in oil.

Serve with Ranch Dressing, spiced with a little hot sauce

aunt lisa's quick chicken & broccoli pasta...

when i asked my aunt lisa where she got this recipe & if i could get a copy she replies, "of course, it's just Olive Gardens Alfredo sauce with chicken & broccoli added."  at first i thought she just went & bought sauce & added the rest.  but then knowing my aunt lisa, she makes her homemade rolls to use as the wrap for pigs in a blanket, i knew that couldn't be right.  she told me that if you ask Olive Garden will give out there recipes!?!  i haven't tried it yet, but wouldn't that be awesome.  i have always said that there are different types of people as well as different types of situations!  the people who are going to make it & the people who would just prefer to buy it.  & the times where you want to cook & the times you don't want to have to mess up the kitchen.  i think Olive Garden is genius if they really do give out there recipes!!!!!  any-wooo... i hope you enjoy this quick & easy, tasty one from my aunt lisa & Olive Garden to you:)

{aunt lisa's chicken & broccoli pasta}

2- 8oz. packages cream cheese, cubed

1 cup grated Parmesan cheese (the kind in the green bottle)

2 sticks butter

1 can evaporated milk

2 chicken breasts, cooked & cubed

2-3 cups fresh broccoli, steamed

16 oz. pasta of your choice, cooked & drained

In a large sauce pan over medium heat, combine cream cheese, parmesan, butter & milk stirring constantly until smooth.  You might have to whisk it when it all melts.  

Once sauce is finished place pasta onto large serving dish, pour sauce over pasta & top with cooked chicken & broccoli.

brit's aloha chicken salad...

i love a salad similar to this one at Zupas so much, i have tweeked a few things to make it the way i wanted it but that what makes cooking so great!   so, my girlfriend debbie lew & i rolled up our sleeves & started blending up ingredients to create just the right dressing.  after a couple of tries & a sink full of bad batches, we finally agreed... perfect!  let me know what you think!

{aloha chicken salad with pina colada dressing}

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1 1/2 cups tortilla strips

3/4 cup crumbled feta cheese

3-4 chicken breasts, cooked, cooled & cubed

toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter.  Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar

1/3 cup mr. & mrs. T's pina colada drink mix

1/3 cup rice or apple cider vinegar- rice will make it more mild or 

apple cider will make it stronger tasting

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil.  Blend well until light & frothy.  With the blender still on, slowly add oil in a steady stream.  Keep blending until the dressing is emulsified & thickened.  

Brit's White Chicken Lasagna...

this is another super yummy recipe from this months recipe club.  i brought this one & i highly recommend it:)  it is a nice spin on a classic dish.  think of it like a mix between lasagna & chicken alfredo.

{Brit's white chicken lasagna}

3 cloves fresh garlic, minced

1 shallot, minced

3 TBSP butter

4 chicken breasts, cooked & shredded

2 cans cream of chicken soup

1- 8oz. package cream cheese

2 cups sour cream

2/3 cup milk

1 lb. lasagna noodles, cooked & rinse in cold water

1 lb. mozzarella cheese, grated

In a large sauce pan, over medium heat, brown shallots & garlic in butter.  Add cream cheese, cream soup, sour cream & milk.  Stir until cream cheese is melted.  Add chicken.  

In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese.  Repeat steps, ending with mozzarella cheese on top.  Bake at 350 degrees for 35-45 minutes.

vermont maple salad with maple soy chicken...

i had a salad similar to this at a little cafe a while back & haven't stopped thinking about it!  so i finally just buckled down & focused on recreating it.  i love the difference in flavors & textures as well as beautiful colors.  i think it might me my new favorite... for today:)

{vermont maple salad with maple soy chicken}

1 head romaine lettuce, chopped

1 small bag fresh baby spinach, chopped

1 cup crumbled Gorgonzola cheese

1 1/2 cups fresh blueberries

2 granny smith apples, cut into small cubes

1 cup candied cinnamon pecan gems**

Layer salad ingredients in order on a large platter or shallow bowl.  Serve dressing on the side.  Also great topped with Maple Soy Grilled Chicken.

{Creamy Maple Vinaigrette}

1/2 cup mayonnaise

1/2 cup champagne vinegar or white wine

1 TBSP sugar

1 cup vegetable oil

1/2 cup pure maple syrup

1/4 tsp. salt

Combine all ingredients, except oil, in the blender or food processor & pulse until combined.  With blender still on slowly add oil in a steady stream until emulsified.

**to candy the pecans:  add 1 cup pecans to a small pan over medium heat.  In a small bowl, mix 1/4 cup sugar & 2 TBSP cinnamon.  Stir until combined.  Add cinnamon/sugar mix to the pecans.  Stirring constantly, cook until all sugar is melted & coated all of the nuts.  Careful not to burn.  Pour onto waxed paper to cool.  Store in an airtight container.

{Maple Soy Chicken}

4 chicken breasts

2/3 cup maple syrup

1/2 cup soy sauce

1 clove garlic, minced

1 tsp fresh grated ginger

Place chicken in a large Ziploc bag.  Mix all together syrup, soy sauce, garlic & ginger.  Marinate at least 30 minutes, up to 12 hours.  Place on a hot grill.  Cook only turning once to keep in juices.  

If using for salad, let cool slightly, then chop.

Debbie's creamy garlic parmesan chicken...

my dear friend debbie lew gave me this recipe & like all the other recipes that i post, i love it, so i thought i would share.  it is really easy & could be served with rice, noodles or roasted red potatoes.  anyway you have it will be delish!!!!

{Debbie's creamy garlic parmesan chicken}

4 boneless skinless chicken breasts

1 cup good mayonnaise

1 cup grated parmesan cheese

4 cloves fresh garlic, minced

1 TBSP chopped fresh parsley

fresh ground black pepper to taste

In a medium bowl mix together mayo, parmesan, garlic, parsley & pepper.  Stir until well combined.  

Place chicken breast in a oven safe baking dish.  Spread mayo mixture over the top of the chicken until it is all covered.  

Bake at 375 degrees for 40-50 minutes, or until sauce is bubbling & top is brown.

Enjoy with cooked pasta, rice or roasted red potatoes.

sweet lime chile enchiladas & sweet pepper rice...

i am so sorry for the hyades!  the first thing that people ask me when i tell them i own a flower shop is- " i bet that is SO fun!".  it is, as long as you don't mind that every holiday is so busy that you have NO time for anything else!!!  now that the dreaded V-day is over, back to the recipe club.  we didn't even meet this month & it fells like it has been forever!  i hope that these recipes will make up for my absence.

{corrine's sweet lime chile enchiladas}

4 chicken breast, cooked & shredded

1 12-15 oz. bottle salsa verde

1/3 cup honey

1/4 cup lime juice

1 TBSP chili powder

1 tsp garlic powder

1/4 tsp salt

1 cup heavy whipping cream

8-10 flour tortillas

5 cups shredded monterey jack cheese

in a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt.  add shredded chicken to the lime mixture.  let sit 10 minutes.  

in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan.  reserve the rest.

take each flour tortilla & fill with a chicken & cheese.  a couple of tablespoons of each.  roll up & place, seam side down in the salsa verde.  repeat process until all tortillas are filled.  

after you remove all of the chicken, there will be remaining lime sauce in the bowl.  to that sauce, add heavy cream & the remaining salsa verde.  pour this mixture over the filled enchilada & cover with all the remaining cheese.

bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.  

serve with sweet rice.

{Brit's sweet pepper rice}

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

in a large saute pan, melt butter & add onion & pepper.  cook until soft & onion is translucent.  add cilantro & salt & garlic powder, cook another minute. add rice & brown.  watch closely as not to burn.

dissolve sugar into chicken stock.  when completely dissolve, add to rice.  bring to a simmer, turn to low & cover.  cook covered for 30 minutes.  fluff with fork.  

pesto chicken strombolli...

{chicken pesto strombolli}

1 Rhodes Rolls Frozen bread Loaf

1/2 cup Pesto Sauce

2 cups Spinach

2 cups Cooked Shredded Chicken

2 cups Shredded Mozzarella

1/2 cups Grated Parmesan Cheese, divided

1 tsp. Garlic Salt

1 egg, lightly beaten

Thaw bread according to package.

On greased counter roll out to a rectangle about the size of a cookie sheet

Spread Pesto all over leaving a 1 inch space from edge

Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.

Now roll, jelly roll style,  starting at the long end.

Roll it all the way so it makes a long tube.

Place on a greased cookie sheet, make sure seam is on the bottom.  Tuck ends under.

Brush with egg. Sprinkle with Parmesan and Garlic Salt.

Cut slits along the top to vent

Let Rise 30 minutes. Bake @350 until golden brown, 20-30 minutes.

Lorna's Crock Pot Mango Chicken...

let me start with-  i LOVE this recipe!!!!!!  what's not to love?  it's super easy, so versatile, has 4 ingredients & is totally delish!  i was blessed to have this recipe shared with me by my good friend & neighbor & it has become a staple on days like today... (i'm trying to finish up stuff for my sons b-day which is technically today, seeing that it is 3:05 am right now.:))  anyway- give it a try & i promise you won't be disappointed!  

{Lorna's crock pot mango chicken... tacos}

4 boneless, skinless chicken breasts

2 cups tomato based mango salsa- i use the one with peach from Costco

2/3 cup brown sugar

1 TBSP salt

put all ingredients in the crock pot on low for 8-10 hours or high for 4-6.  shred chicken.  use in tacos, burritos, enchiladas, nachos, ect.   

Nakole's mexican chicken chowder...

{Nakole's Mexican Chicken Chowder}

3 pounds Chicken
1 cup chopped Onion
2-3 Garlic cloves, minced
4 T. Butter
4 Chicken bullion cubes
2 cup liquid (reserved from chicken)
2 tsp. Cumin seed
4 cups Half and Half
4 cups grated Jack Cheese
2- 14oz. can Cream of Corn
2- 4oz can Green Chiles
a few shaked of Tabasco

Boil chicken with 1 onion quarted & 1 TBSP salt. Reseve 2 cups of the chicken stock for soup. Cool chicken & shred.

Saute onions & garlic in butter in pot until soft. Then add rest of ingredients except for half and half and jack. Bring to Boil. Then add half and half and jack. Make sure to turn your heat to low. Stir constantly until combined.

Top with pico de gallo & Enjoy!

Cream Cheese Chicken...

Ok, so no picture with my recipe post. I didn't take one before recipe club and after it was completely gone, I barely had to clean the bowl. Must be a good sign...

*4-6 Boneless, skinless chicken breasts
*1 8 oz. package of cream cheese (at room temperature)
*2 Cans of Cream of Chicken soup
*1 package of dry Italian seasoning (I use Good Seasons)

Mix cream cheese, soup, and seasoning. Place in crock pot (spray the sides and bottom of crock pot with cooking spray so the mixture won't stick and burn). Add chicken. Cook on LOW for 4+ hours (add more time for frozen chicken). Stir throughout cooking to mix, and keep the edges from burning. Chicken is ready when it can be shredded easily. Add on top of pasta or sticky rice (BOTAN cal rose is best). Top with your favorite crunchy topping. SUPER EASY...just how I like it!

...move over golden Arches...

like most kids, my kids love chicken nuggets!!!!  who am i kidding, so do i!!! but this recipe has been a family favorite since long before my kids came along.  it is not super hard, but does take more time than hitting a drive through... but it is well worth it!  it is also perfect for parties for finger foods or appetizer!!!  

{captain crunch chicken nuggets}

6 boneless skinless chicken breasts, cut into 1-2 in. cubes

2 eggs, beaten

1/2 cup milk

1 cup flour

2 tsp salt

1/2 tsp. pepper

5 cups captain crush cereal, crushed

vegetable oil for frying

Pre-heat fryer to high or 400 degrees.  If you do not have a fryer, you can fill a pot with oil and heat to 400 degrees.(using a oil thermometer)

In a small bowl, combine flour, 1 tsp salt & pepper.  Mix well.  In a separate bowl- mix milk & beaten eggs.  In 1 more bowl place crushed cereal & remaining salt.

In small batches, dredge chicken in flour, then egg, & then cereal.  Place into fryer.  Not too many at a time... or you will overflow your fryer-- like my husband did not too long ago!  

Fry chicken until golden brown on both sides.  You may have to flip them.  Remove onto a plate lined with paper towels to drain.  Serve with honey mustard(recipe to follow) or BBQ sauce.  I prefer either Sweet Baby Rays or Famous Dave's BBQ sauce with about a TBSP of mayo per 1/2 cup to soften the acidity... but whatever floats your boat!

Honey Mustard-

1/2 cup mayonnaise

1/3 cup mustard

3 TBSP honey

In a small bowl, mix together mayo & mustard until well combined.  Add honey & still well.  Taste & add a little more of any of the ingredients to get to desired taste.

Katie's Chicken Wonton Salad...

{Wonton Chicken Salad}

This recipe is from my good friend Katie. It is so yummy. Definitely one to take to you next pot luck!!!

1/2 package square wonton wrappers

3 romaine hearts, chopped

1 red pepper, diced

3-4 chicken breasts, cooked & cubed

1 small can sliced water chestnuts

1 bunch green onions, sliced

1/3 cup toasted sesame seeds

Oil for frying

Dressing

1/2 cup sugar

2 tsp. salt

2 tsp. Accent seasoning

1/2 cup vegetable oil

3 TBSP rice vinegar

Prepare chicken & dressing & mix together.  Add water chestnuts, green onions & sesame seeds to the dressing & chicken.  Mix well.  Refrigerate mixture while you fry wonton wrappers.

Slice wonton wrappers into 4 slices.  Heat oil in a large pot or fryer & carefully drop in wrappers.  Fry until dark golden brown (watch them because they will fry rather quickly).  Drain on paper towels.  

Right before serving combine lettuce & dressing mixture.  Toss well & top with wontons. 

yummy chicken tWiCe...

Sunday i made this really yummy chicken!!!  When i put the marinade all together it looked so beyond questionable, but it was so GOOD!  So then we had a few pieces left over so for dinner last night i reinvented it into panini sandwiches.  They were also a huge hit.  It would also be so great on salads, pasta or anything else you use chicken for.  Give it a try & don't judge it on how it looks uncooked!!!!!!

 1/2 cup vegetable oil
 1/2 cup good ranch dressing 

 3 tablespoons Worcestershire sauce
 1 tablespoon minced fresh rosemary
 2 teaspoons salt
 1 teaspoon lemon juice
 1 teaspoon rice wine vinegar
 1/4 teaspoon ground black pepper, or to taste
 1 tablespoon white sugar
 

 4-6 skinless, boneless chicken breasts

mix all top ingredients in a medium bowl.  Stir until sugar is disolved.  Place chicken in a gallon size Ziplock bag.  Pour marinade over chicken.  Squish bag around until all chicken in coated. Refridgerate until ready to use at least 30 minutes.  I usually do a couple of hours or overnight. Grill on the BBQ or in the oven on broil.

 

...another DANG GOOD pasta salad...

{bow tie chicken & craisin salad}

1-16 oz. bag bow tie pasta

3-4 chicken breasts~cooked, cooled & cubed

1/2 c. craisins

1 c. red grapes

3-4 green onions~chopped

3/4 c. sunflower seeds

-creamy dressing-

1 c. mayonnaise

2/3 c. sugar

1/4 c. cider vinegar

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. ginger powder

Mix all dressing ingredients in a small bowl.  Whisk them together & cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl.  Toss together.  Just before serving mix in sunflower seeds & dressing.  ENJOY!