Crisp lettuce, tart feta cheese, crunchy almonds, juicy grapes and berries, tender chicken, and the true show stopper—almond honey mustard dressing! Friends, eat the rainbow and rejoice!

Ingredients:

For the Salad.

  1. 2 teaspoons olive oil
  2. 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sautéing a bit easier)
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1 teaspoon chili powder
  6. 2 cups grapes, halved
  7. 1 cup fresh blueberries
  8. 3 cups curly lettuce, chopped
  9. 1/2 cup feta cheese
  10. 1/2 cup almonds, chopped or crushed

For the Dressing.

  1. 3 tablespoons almond butter
  2. 1 tablespoon olive oil
  3. 2 tablespoons freshly squeezed orange juice
  4. 3 tablespoons water
  5. 1 tablespoon stoneground mustard
  6. 1/2 tablespoon raw honey
  7. 1/4 teaspoon salt, more to taste
  8. 1 clove garlic



Instructions:

Step:No:01

In a large skillet, heat the oil over medium-high heat. Add the chili powder, salt, and pepper to the chicken. For a few minutes, saute the chicken in the oil, turning it occasionally to ensure it cooks thoroughly and acquires a lovely golden hue on both sides. After the chicken is done, take it from the burner and set it aside.

Step:No:02

Prepare and chop every fruit and veggie. Cut the chicken into bite-sized pieces once it has cooled enough to handle. Put all of the salad ingredients in a big bowl. You can either toss everything together or organize the bowl according to ingredients, as shown in the picture. Chill in the refrigerator.

Step:No:03

To make the dressing, blend all the ingredients together in a food processor until they are smooth. Taste and modify based on your own desires. After dressing the salad, serve it.

more details for recipes:https://pinchofyum.com/rainbow-chicken-salad-almond-honey-mustard-dressing