Rainbow Chicken Salad with Almond Honey Mustard Dressing
INGREDIENTS
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2 teaspoons olive oil
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8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
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½ teaspoon salt
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½ teaspoon pepper
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1 teaspoon chili powder
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2 cups grapes, halved
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1 cup fresh blueberries
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3 cups curly lettuce, chopped
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½ cup feta cheese
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½ cup almonds, chopped or crushed
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3 tablespoons almond butter
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1 tablespoon olive oil
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2 tablespoons freshly squeezed orange juice
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3 tablespoons water
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1 tablespoon stoneground mustard
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½ tablespoon raw honey
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¼ teaspoon salt, more to taste
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½ teaspoon garlic
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