Rainbow Chicken Salad with Almond Honey Mustard Dressing
This rainbow chicken salad combines fresh ingredients like grapes, blueberries, and almonds with a creamy almond honey mustard dressing for a flavorful, healthy meal full of vibrant colors.
Ingredients
- 2 teaspoons olive oil
- 8 ounces boneless, skinless chicken breasts (cut into 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 For the Dressing
- 1 tablespoon olive oil For the Dressing
- 2 tablespoons freshly squeezed orange juice For the Dressing
- 3 tablespoons water For the Dressing
- 1 tablespoon stoneground mustard For the Dressing
- 1/2 tablespoon raw honey For the Dressing
- 1/4 teaspoon salt For the Dressing
- 1 clove garlic For the Dressing
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season your chicken with salt, pepper, and chili powder.
- Cook the chicken in the skillet, flipping periodically, until both sides are golden and chicken is cooked through (about 10-12 minutes).
- Set the chicken aside and let it cool slightly.
- Meanwhile, chop all your vegetables and fruits—lettuce, grapes, and blueberries.
- Once the chicken is cool enough to handle, cut it into bite-sized pieces.
- Assemble the salad: Combine the lettuce, chicken, grapes, blueberries, feta, and almonds in a large bowl.
- Chill in the refrigerator while you make the dressing.
- To prepare the dressing, blend almond butter, olive oil, orange juice, water, mustard, honey, salt, and garlic in a food processor until smooth.
- Taste the dressing and adjust with more salt or honey if needed.
- Drizzle the dressing over the salad, toss gently, and serve immediately.