Ingredients
Salad
- 2 teaspoons olive oil
- 8 ounces boneless, skinless chicken breasts, cut into smaller, thinner pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 2 cups grapes, halved
- 1 cup fresh blueberries
- 3 cups curly lettuce, chopped
- 1/2 cup feta cheese
- 1/2 cup almonds, chopped or crushed
Dressing
- 3 tablespoons almond butter
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons water
- 1 tablespoon stoneground mustard
- 1/2 tablespoon raw honey
- 1/4 teaspoon salt, more to taste
- 1 clove garlic
Instructions
- Sauté the chicken: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon chili powder. Sauté the chicken in the oil for several minutes, flipping occasionally, until cooked through and golden on both sides. Remove from heat and set aside to cool.
- Prepare the salad ingredients: While the chicken cools, halve the grapes and chop the lettuce. When the chicken is cool enough to handle, cut it into bite-sized pieces. In a large bowl, combine the curly lettuce, halved grapes, fresh blueberries, chopped chicken, feta cheese, and chopped or crushed almonds. You may arrange the ingredients by type or mix them together. Refrigerate to chill the salad.
- Make the dressing: In a food processor, puree almond butter, olive oil, freshly squeezed orange juice, water, stoneground mustard, raw honey, salt, and garlic until smooth. Taste the dressing and adjust seasoning or consistency as desired.
- Toss and serve: Pour the almond honey mustard dressing over the chilled salad and gently toss to coat everything evenly. Serve immediately for a fresh and colorful meal.
Notes
- Cutting the chicken into smaller, thinner pieces helps it cook faster and more evenly during sautéing.
- Adjust salt and honey in the dressing according to your taste preferences.
- For extra crunch, toast the almonds lightly before adding them to the salad.
- This salad can be served cold or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days; keep dressing separate until ready to serve to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
