Chicken Salad with Pumpkin and Sunflower Seeds


  • 6 chicken thighs (breasts okay)
  • 2 stalks celery
  • ½ red onion
  • 4 eggs, boiled
  • ½ cup sunflower seeds, raw
  • ½ cup pumpkin seeds, raw
  • ¼ cup golden raisins
  • 2 cups mayonnaise (vegan pictured)


  1. Season chicken pieces to taste and place in a baking dish, covered. Bake at 425º for 45 minutes.
  2. In an large saucepan, boil eggs.
  3. When chicken is cooked and cooled, remove from baking dish and place on a carving board. Chop in bitesize pieces.
  4. When eggs have cooked and cooled, remove them form their shells and chop.
  5. Chop celery and onion.
  6. Place all chopped ingredients in a large mixing bowl. Add seeds, raisins, and mayo.
  7. Blend.