Can I make this salad dairy-free?

Absolutely! Simply omit the feta cheese or replace it with a dairy-free alternative. The almond butter dressing is already dairy-free and provides plenty of creaminess.

How can I meal prep this salad for the week?

Prepare all components separately and store them in airtight containers. Cook the chicken, make the dressing, wash and chop the lettuce, and prepare the fruits and almonds. Assemble individual portions the night before or morning of, keeping the dressing separate until ready to eat.

What can I substitute for almond butter in the dressing?

Any nut butter works well here! Try cashew butter for a milder flavor or peanut butter for a more pronounced taste. For nut allergies, sunflower seed butter makes an excellent alternative with a similar creamy texture.

Is this salad suitable for special diets?

This salad is naturally gluten-free and can be adapted for most dietary needs. It's high in protein and full of whole foods, making it suitable for clean eating approaches. For keto or low-carb diets, reduce the amount of grapes and blueberries or substitute with lower-carb berries like strawberries.

Rainbow Chicken Salad with Almond Honey Mustard Dressing Recipe

Description

A vibrant and nutritious Rainbow Chicken Salad paired with a rich, creamy Almond Honey Mustard Dressing that is perfect for a wholesome meal or a refreshing side dish.

Ingredients

Units Scale

For the Salad

2 teaspoons olive oil
8 ounces boneless, skinless chicken breasts (cut into smaller, thinner pieces for easier sautéing)
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

For the 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

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Instructions

Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and chili powder. Saute the chicken in the oil for a few minutes, flipping occasionally, until it is cooked through and has a golden color on both sides. Remove the chicken from the skillet and set it aside to cool.
Prepare the salad ingredients: While the chicken cools, cut and prep all the vegetables and fruits. Once the chicken is cool enough to handle, cut it into bite-sized pieces. Arrange the salad ingredients in a large bowl, either by ingredient for a visual appeal or by tossing them together. Refrigerate the salad to chill before serving.
Make the dressing: In a food processor, combine all the dressing ingredients—almond butter, olive oil, orange juice, water, stoneground mustard, raw honey, salt, and garlic. Puree until smooth. Taste the dressing and adjust seasoning according to your preference.
Serve the salad: Pour the prepared dressing over the chilled salad. Toss gently to coat evenly and serve immediately.

Notes

You can substitute or add seasonal fruits to match personal preferences.
To make it vegetarian, replace chicken with grilled tofu or chickpeas.
The dressing can be stored in the fridge for up to 3 days in an airtight container.
Use pre-cooked chicken to save time on preparation.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 22g
Cholesterol: 50mg