Description

This vibrant Rainbow Chicken Salad combines tender sautéed chicken breast with fresh grapes, blueberries, crunchy almonds, and tangy feta cheese, all tossed with a creamy almond honey mustard dressing. It’s a colorful, flavorful, and nutritious salad perfect for a light lunch or dinner.

Ingredients

Scale

Chicken and Salad

2 teaspoons olive oil
8 ounces boneless, skinless chicken breasts, cut into smaller 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

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. Season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon chili powder. Sauté the chicken pieces for several minutes, turning occasionally, until they are cooked through and golden brown on both sides. Remove from heat and set aside to cool.
Prepare the Salad: While the chicken cools, wash and prep the fruits and vegetables. Halve the grapes, chop the curly lettuce, and have blueberries ready. Once the chicken is cool enough to handle, cut it into bite-sized pieces. In a large bowl, combine the lettuce, grapes, blueberries, feta cheese, chopped almonds, and chicken. You may arrange the ingredients separately or toss them together. Refrigerate 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. Puree until smooth. Taste and adjust seasoning as desired.
Serve: Drizzle the almond honey mustard dressing over the salad just before serving. Toss gently to coat evenly and enjoy a refreshing, colorful meal.

Notes

To save time, you can prepare the dressing in advance and refrigerate it for up to 2 days.
Adjust the chili powder according to your heat preference.
For a nut-free version, try substituting almond butter with sunflower seed butter and omit almonds in the salad.
Use fresh, organic produce for the best flavor and nutritional value.
This salad is best served chilled; refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Frying
Cuisine: American

Keywords: Rainbow Chicken Salad, Almond Honey Mustard Dressing, Healthy Salad, Chicken Salad, Gluten Free Salad, Easy Dinner, Fresh Salad