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.
- 2 teaspoons olive oil
- 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sautéing a bit easier)
- 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 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:
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
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