Chicken Salad With Almond Dressing Recipe
- 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;
- 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.