- Preparation time
- 5 mins
- Cooking time
- 10 mins
- Difficulty
- Easy Recipes
- Serves
- 2 people
- Breakfast
- March 25, 2016
Chicken Salad With Almond Dressing Recipe.
If you’ve been stuck in a salad rut lately, one way to mix it up and keep things exciting is to change the dressing – vinaigrette is great, but you also have a wealth of other options that deserve some time and attention. In this salad, you’ll replace the oil + vinegar formula with a slightly heartier almond-butter dressing with just a hint of mustard. The nutty flavor and earthier texture really adds substance to the chicken breasts, and makes the salad an interesting and much more satisfying meal.
PrintChicken Salad With Almond Dressing Recipe
Ingredients
Scale
- 8 oz. boneless skinless chicken breast, cut into slices;
- 1 tsp. chili powder;
- 2 cups grapes, cut in half;
- 1 cup fresh blueberries;
- 3 cups mixed greens;
- 1/2 cup almonds, chopped or crushed;
- Cooking fat;
- Sea salt and freshly ground black pepper to taste;
Ingredients for the almond dressing
- 3 tbsp. almond butter;
- 1 tbsp. olive oil;
- 2 tbsp. freshly squeezed orange juice;
- 3 tbsp. water;
- 1 tbsp. stone-ground mustard;
- 1/2 tbsp. raw honey;
- 1/2 garlic clove, minced;
- Sea salt and freshly ground black pepper to taste;
Instructions
- Sprinkle the chili powder over the chicken and season to taste with salt and pepper.
- Heat some cooking fat in a large skillet placed over a medium-high heat.
- Add the chicken to the skillet and cook until golden (about 8 to 10 minutes), turning every few minutes to make sure it cooks evenly.
- When the chicken is done, remove from the heat and wait for it to cool down before shredding it by hand.
- combine all the ingredients for the dressing in a bowl, stir everything well, and season to taste.
- In a salad bowl, combine the salad greens, the grapes, the blueberries, the almonds, and the chicken. Pour the dressing on top and serve.
