Rainbow Chicken Salad with Almond Honey Mustard Dressing
September 7, 2018
- Yields: Serves 4
For the salad:
For the dressing:
1Heat the oil in a large skillet over medium high heat.
2Sprinkle the chicken with the salt, pepper, and chili powder.
3Sauté in the oil for a few minutes, 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 heat and set aside.
4Cut and prep all the vegetables and fruit.
5When the 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 toss everything together. Refrigerate to chill.
6For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
Recipe by Pinch of Yum