Rainbow Chicken Salad With Almond Honey Mustard Dressing

1. 1

   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.

2. 2

   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.

3. 3

   For dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences.

4. 4

   Pour over salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.