Rainbow Chicken Salad with Almond Honey Mustard Dressing Recipe
A vibrant and healthy Rainbow Chicken Salad tossed with fresh fruits, crunchy almonds, and crumbly feta, all brought together by a creamy almond honey mustard dressing. This salad is perfect for a light lunch or a nutritious dinner, combining colorful ingredients and bold flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Chicken and Salad
- 2 teaspoons olive oil
- 8 ounces boneless, skinless chicken breasts
- 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
For the Almond Honey Mustard Dressing
- 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
Instructions
- Cook the Chicken: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Sprinkle the chicken breasts evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon chili powder. Sauté the chicken for several minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and set aside to cool.
- Prepare the Salad Ingredients: While the chicken cools, halve the grapes and chop the lettuce. When the chicken is cool enough to handle, cut it into bite-sized pieces. In a large bowl, combine the chopped lettuce, grapes, blueberries, chicken pieces, feta cheese, and chopped almonds. Arrange the ingredients in the bowl or toss gently to mix. Refrigerate the salad to chill until ready to serve.
- Make the Dressing: In a food processor, combine almond butter, olive oil, freshly squeezed orange juice, water, stoneground mustard, raw honey, salt, and garlic clove. Puree until smooth and creamy. Taste the dressing and adjust seasoning as needed.
- Serve: Drizzle the almond honey mustard dressing over the chilled salad and toss gently or serve with the dressing on the side. Enjoy immediately for the freshest flavor.
Notes
- You can substitute grilled chicken if preferred for a smoky flavor.
- Adjust the amount of honey in the dressing to make it sweeter or more tangy based on your taste.
- For added crunch, consider toasting the almonds lightly before adding to the salad.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
