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5 from 1 vote

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Prep Time20 minutes
Course: Salad
Cuisine: American
Servings: 1 salad
Calories:
Author: Lauren Pacek

Ingredients

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
  • ½ cup blueberries
  • ¼ cup feta cheese
  • ¼ cup almonds, slivered or sliced
  • lettuces/greens of your choice

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

  • 4 tbs almond butter (sub peanut butter if desired)
  • 1 tbs olive oil
  • 1 orange, juiced
  • 3 tbs water
  • 2 tbs stoneground mustard
  • 1 tbs honey
  • ¼ teaspoon kosher salt
  • 1 garlic clove

Instructions

  • 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.

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg