Rainbow Chicken Salad with Almond Honey Mustard Dressing

• Gluten free

• Meat

  • 8 oz Chicken breasts, boneless skinless

• Produce

  • 1 cup Blueberries, fresh
  • 3 cups Curly lettuce
  • 1/2 tsp Garlic
  • 2 cups Grapes

• Condiments

  • 3 tbsp Almond butter
  • 1/2 tbsp Honey, raw
  • 1 tbsp Stoneground mustard

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 5 tsp Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds

• Drinks

  • 2 tbsp Orange juice, freshly squeezed

• Dairy

  • 1/2 cup Feta cheese

• Liquids

  • 3 tbsp Water

Found on pinchofyum.com

Description

Ingredients

• 2 teaspoons olive oil
• 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 2 cups grapes, halved
• 1 cup fresh blueberries
• 3 cups curly lettuce, chopped
• ½ cup feta cheese
• ½ 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
• ½ tablespoon raw honey
• ¼ teaspoon salt, more to taste
• ½ teaspoon garlic

Directions

• 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.