Rainbow Chicken Salad with Almond Honey Mustard Dressing
Course: Salad
Cuisine: American
Servings: 1 salad
Calories:
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
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.
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