Rainbow Chicken Salad with Almond Honey Mustard Dressing
Try this Rainbow Chicken Salad with Almond Honey Mustard Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains honey
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup fresh blueberries
- 1 teaspoon chili powder
- 1/4 teaspoon salt more to taste
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 3 tablespoons water
- 1/2 cup feta cheese
- 3 tablespoons almond butter
- 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon garlic
- 8 ounces boneless skinless chicken breasts (mine were cut i thinner pieces which made the sauteing a bit easier)
- 2 cups grapes halved
- 3 cups curly lettuce chopped
- 1/2 cup almonds chopped or crushed
- 1 tablespoon stoneground mustard
- 1/2 tablespoon raw honey
- Carbohydrate 12.4885410486076 g
- Cholesterol 16.6875000141068 mg
- Fat 12.9516370972012 g
- Fiber 1.71699563348426 g
- Protein 5.21842411204849 g
- Saturated Fat 3.6983815722954 g
- Serving Size 1 1 Serving (149g)
- Sodium 215.040258188696 mg
- Sugar 10.7715454151233 g
- Trans Fat 0.656081224309021 g
- Calories 178 calories
Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl - you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
