Rainbow Chicken Salad with Almond Honey Mustard Dressing – Updated

This salad is equal parts sweet and savory, and entirely delicious.

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I know that some people automatically think of salads as being “sad desk lunches.” While this certainly can be true, this particular salad definitely does not conform to that stereotype.

This salad has a little bit of everything: fresh greens, sweet red grapes and blueberries, filling chicken, and a savory dressing. The sweet freshness of the salad and savory dressing play really well together. Plus, while it doesn’t have all of the colors of the rainbow, it’s also very colorful and pretty.

Along these lines, I’ve shared a few savory-sweet salads with you in the past. See the Strawberry Pecan Salad with Beets, Watermelon Avocado Salad, or Strawberry Balsamic Salad for other delicious examples.

Sad desk lunch be gone!

This salad is based on a recipe from Pinch of Yum. I blogged about it almost 3 years ago exactly (original post found here), but tinkered with the proportions for the dressing a little bit.

You’ll need:

For the salad (makes 1 salad) –

• 2 oz. cooked chicken, shredded or cut into bite-sized pieces (rotisserie chicken is a time-saver)
• 1 cup red grapes, halved
• 1/2 cup blueberries
• 1/4 cup feta cheese
• 1/4 cup almonds, slivered or sliced
• lettuces/greens of your choice (I used a combination of spring mix greens and baby arugula)

For the dressing (makes enough for 4-5 salads) –

• 4 tbs almond butter (sub peanut butter if desired)
• 1 tbs olive oil
• juice of 1 orange
• 3 tbs water
• 2 tbs stoneground mustard
• 1 tbs honey
• 1/4 tsp salt
• 1 garlic clove

Assemble the salad in whatever vessel you choose. I prefer a bowl. Set it aside while you make the dressing.

Combine all dressing ingredients in the bowl of a food processor. Blitz until smooth. Taste and add more salt as needed.

Pour the dressing over the salad and enjoy.