Wednesday, July 9, 2014

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Wow. This salad is truly incredible! It has all the right flavours in all the right ways! I honestly could go on and on. But just look.

This is perfection plated.

Now go make this immediately! 
It is THE best salad I have ever had the pleasure of devouring. The dressing definitely makes the dish.
Recipe from Pinch of Yum



2 teaspoons olive oil
8 oz boneless, skinless chicken breasts diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1 cup fresh blueberries
2 cups halved grapes
3 cups chopped green-leaf lettuce
1/2 cup crumbled feta cheese
1/2 cup sliced or chopped almonds


3 Tablespoons almond butter
1 Tablespoon olive oil
2 Tablespoons freshly squeezed orange juice
3 Tablespoons water
1 Tablespoon dijon mustard
1/2 Tablespoon raw honey
1/4 teaspoon salt
1/2 teaspoon garlic powder

Heat the oil in a large skillet over medium high heat. Sauté the chicken in the hot oil and season with salt, pepper, and chili powder. Stir frequently until cooked through and golden brown. Set aside to cool. While chicken is cooling, prepare the fruits and vegetables. Place all the salad ingredients in a large bowl. They may either be arranged by ingredient, or all tossed together. 
To prepare the dressing, puree all the dressing ingredients in a food processor until smooth. Pour onto salad and enjoy!

- Arianne