Dinner

Rainbow Chicken Salad with Almond Honey Mustard Dressing Recipe

ByEthan Lark March 16, 2026March 16, 2026

Introduction

This Rainbow Chicken Salad with Almond Honey Mustard Dressing is a vibrant, flavorful dish perfect for a light lunch or dinner. Combining tender chicken, fresh fruit, crunchy almonds, and a creamy, tangy dressing, it’s colorful and satisfying.

A white bowl sits on a white marbled surface, filled with a colorful mix of food arranged in sections. Starting from one side, there are fresh green lettuce leaves with a slightly rough texture. Next to it, there is a cluster of dark blue, plump blueberries with a smooth surface. Beside the blueberries, there is a creamy white layer mixed with bits of orange, showing a soft texture. Adjacent to this, there are crispy golden brown pieces covered in a drizzle of light brown sauce, adding a glossy finish. On the opposite side, a small bunch of shiny red grapes adds a juicy look. The bowl holds a balanced and vibrant combination of colors and textures. A spoon rests inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 1: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon chili powder. Sauté the chicken, turning occasionally, until cooked through and golden on both sides. Remove from heat and set aside.
Step 2: While the chicken cools enough to handle, prepare the fruits and vegetables. Halve the grapes and chop the curly lettuce. In a large bowl, combine the grapes, blueberries, chopped lettuce, feta cheese, and almonds. Cut the chicken into bite-sized pieces and add to the bowl. Refrigerate to chill.
Step 3: To make the dressing, place the almond butter, 1 tablespoon olive oil, orange juice, water, stoneground mustard, raw honey, 1/4 teaspoon salt, and garlic clove in a food processor or blender. Puree until smooth. Taste and adjust seasoning if needed.
Step 4: Pour the dressing over the chilled salad just before serving, and toss gently to combine. Serve immediately.

Tips & Variations

For extra crunch, toast the almonds lightly before adding them to the salad.
If you prefer a milder flavor, reduce or omit the chili powder from the chicken seasoning.
Swap out grapes and blueberries for other seasonal fruits like apple slices or pomegranate seeds.
Use cooked turkey breast or tofu as alternatives to chicken for a different protein option.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the greens crisp. Reheat the chicken separately if desired, but the salad is best served cold or at room temperature.