Tastes Like Chicken Salad 6.000

Deb Lindsey for The Washington Post

Jun 4, 2014

This nutty treatment is assertively herby -- and not so far off, tastewise, from an Italian-flavored rendition.

Serve on grilled bread or atop salad greens.

Make Ahead: The sunflower seeds need to soak for 4 hours. The salad needs to rest (to blend flavors) for at least 30 minutes before serving. It can be refrigerated in an airtight container for up to 5 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 7 1/2 cups

  • For the salad
  • 3 cups roasted, unsalted hulled sunflower seeds
  • 4 ribs celery, thinly sliced
  • 3 scallions, trimmed and thinly sliced
  • 3 tablespoons dried oregano
  • 3 tablespoons dried thyme
  • 3 tablespoons dried sage
  • For the dressing
  • 1/2 cup roasted, unsalted macadamia nuts
  • 1/2 cup roasted, unsalted cashews
  • 1/2 cup pine nuts
  • 1/2 cup roasted, unsalted Brazil nuts
  • 1/4 cup coarse-grain mustard
  • 6 cloves garlic, crushed
  • 1 1/2 tablespoons fine sea salt
  • 2 cups coconut water
  • 1 1/4 cups fresh lemon juice (from 5 to 6 lemons)


For the salad: Put the sunflower seeds in a large bowl. Cover with cold water (by at least 1 inch); soak for 4 hours.

Meanwhile, make the dressing: Combine the macadamia nuts, cashews, pine nuts, Brazil nuts, mustard, garlic and salt in a food processor or blender; process until smooth.

With the motor running, gradually add the coconut water and lemon juice to form a creamy-looking dressing.

Drain the sunflower seeds and shake them dry. Wipe out the bowl they were soaking in, then return the dry seeds to the bowl along with the celery, scallions, oregano, thyme and sage.

Pour the dressing over the mixture and toss to incorporate. For best flavor, cover loosely and let the mixture rest for 30 minutes before serving.

Serve at room temperature.

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Recipe Source

Adapted from "Cook for Your Life: Fresh, Delicious Recipes," by Ian Thorpe (Hardie Grant, 2011).

Tested by Bonnie S. Benwick.

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