Rainbow Chicken Salad with Almond Honey Mustard Dressing

• olive oil↗2 teaspoon
• boneless, skinless chicken breasts8 ounce

  mine were cut into smaller, thinner pieces which made the sautéing a bit easier

• salt↗0.5 teaspoon
• pepper↗0.5 teaspoon
• chili powder↗1 teaspoon
• grapes, halved↗2 cup
• fresh blueberries↗1 cup
• curly lettuce, chopped↗3 cup
• feta cheese↗0.5 cup
• almonds, chopped or crushed↗0.5 cup
• almond butter↗3 tablespoon
• olive oil↗1 tablespoon
• freshly squeezed orange juice↗2 tablespoon
• water↗3 tablespoon
• stoneground mustard1 tablespoon
• raw honey↗0.5 tablespoon
• salt, more to taste↗0.25 teaspoon
• clove garlic↗1

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.