- Preheat grill or saute pan over medium-high heat.
- Coat chicken breast in olive oil and season with salt and pepper.
Cook 6 minutes, flip over and cook another 4 to 6 minutes, until no longer pink. When cooled, slightly slice into thin strips.
In a large bowl combine broccoli stems and florets, kale, carrots, cabbage, cranberries, sunflower seeds and chicken.
In a medium-sized bowl whisk together mayonnaise, mustard, lemon juice, apple cider vinegar, salt, honey and chili powder.
Drizzle ½ cup of dressing on the mixed salad ingredients, add more as desired. Season with pepper as needed.