Tender chicken, plump grapes and berries, crisp lettuce, rich feta cheese, crunchy almonds, and the real star-almond honey mustard! Eat the rainbow, my friends! Be happy!

I like this honey mustard, which I still lick off my fingers as I type. It isn’t pleasant. I’m sorry.

Trivia question: What do we think about fruit in salads?

Red grapes, blueberries? I feel great. It’s like a whole bunch of juicy, fresh, yummy stuff landed right in the middle of my salad. Also of note is the golden brown chicken in this salad. This dish is simple and delicious, and you know I love a meatless main course, but this spiced, juicy, golden chicken in a bite-size salad slice made me happy (and filling). Add some crunchy almonds and creamy feta, and it’s ready—almost.

Welcome almond honey mustard

As if I need to tell you, this salad is all about the dressing. It’s just like regular honey mustard, but with a slightly more rustic feel if honey mustard can feel that way (lol), as the high-quality almond butter adds an almost smooth texture to the whole thing. The thickness of the almond butter gives it a super creamy texture, plus it has the perfect sweetness of homemade honey mustard. It’s so delicious.

So, what do we think about lunch and relaxed, colorful, and delicious dinners?

Enjoy the rainbow

I used grapes and blueberries in my large bowl, but you can continue using the fruit scraps in your bowl or the back of the refrigerator. An orange? Strawberries? A pomegranate? No one’s going to be mad about that.

You know, there’s a little bit of lettuce in the bowl to make a salad, but it’s not a sad salad lettuce situation. It’s more like a mouthful of tender, crunchy greenery, and I even liked those delicate crunches as much as the others. Look at me leaving, Mom.

The color, the crunch, and the healthy taste all add up to take you straight into warm weather, sunny days, and an all-around good feeling.

Embrace the rainbow and the joy of eating healthy. It’s not just about the colors, it’s about the happiness that comes with it.

Frequently Asked Questions about Rainbow Chicken Salad

I’m allergic to nuts. What can I replace?

First of all, sadness! We are sorry to hear that. The good news is that this salad is super delicious when sunflower seeds are used instead of almonds and sunflower butter is used instead of almond butter.

How do you make this dish?

Crispy fried tofu is better than chicken.

Can I prepare a salad for lunch?

I should think so! We recommend drizzling a little dressing before serving to keep the food fresh.

1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with salt, pepper, and cayenne pepper. Fry in the oil for a few minutes, turning the chicken occasionally so that both sides are golden brown. When the chicken is cooked, turn off the heat and set aside.
2. Cut and prepare all the vegetables and fruits. When the chicken is cool enough to handle, cut it into bite-sized pieces. Place the salad ingredients in a large bowl—you can arrange them by ingredients as in the image, or you can put all the ingredients together. Chill in the refrigerator.
3. To make the dressing, puree all the ingredients in a food processor until smooth. Taste and adjust your preferences. Pour the dressing over the salad and serve.