Rainbow Chicken Salad with Almond Honey Mustard Dressing

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Total Time

45 minutes

Prep Time

30 mins

Cook Time

15 mins

Rating

(59)

Ingredients

4 servings

2 teaspoons olive oil
8 ounces boneless, skinless chicken breasts (cut into smaller, thinner pieces)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
1/2 cup feta cheese
1/2 cup almonds, chopped or crushed
3 tablespoons almond butter
1 tablespoon olive oil
2 tablespoons freshly squeezed orange juice
3 tablespoons water
1 tablespoon stoneground mustard
1/2 tablespoon raw honey
1/4 teaspoon salt, more to taste
1 clove garlic

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Preparation

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Step 1

Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.

Step 2

Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite-sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient or toss everything together. Refrigerate to chill.

Step 3

For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.