Go Back
Rainbow Chicken Salad with Almond Honey Mustard Dressing
Prep Time
20 mins
Course: Salad
Cuisine: American
Servings: 1 salad
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┬ásliced
  • 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 tsp kosher salt
  • 1 garlic clove
  1. Assemble the salad in whatever vessel you choose. I prefer a bowl. Set it aside while you make the dressing.
  2. Combine all dressing ingredients in the bowl of a food processor. Blitz until smooth. Taste and add more salt as needed.
  3. Pour the dressing over the salad and enjoy.