Rainbow Chicken Salad With Almond Honey Mustard Dressing
- 2 teaspoons olive oil
- 8 ounces boneless skinless chicken breasts
- 1/2 teaspoon chili powder
- 2 cups blueberries
- 3 cups lettuce chopped, curly
- 1/2 cup almond chopped or crushed
- 1/2 cup feta cheese
- 1/4 salt
- Heat oil in a large skillet over medium/high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few mins, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from the heat and set aside.
- Cut and prep all the vegetables and fruits. When chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl- you can either arrange the bowl by ingredient or tossed.
- For dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences.
- Pour over salad and serve.
olive oil, chicken breasts, chili powder, blueberries, curly, almond, feta cheese, salt
Taken from www.yummly.com/recipe/Rainbow-Chicken-Salad-with-Almond-Honey-Mustard-Dressing-882674 (may not work)