Rainbow Chicken Salad with Almond Honey Mustard Dressing

subheading: For the Salad:

2 teaspoons olive oil

8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sautéing a bit easier)

½ teaspoon salt

½ teaspoon pepper

1 teaspoon chili powder

2 cups grapes, halved

1 cup fresh blueberries

3 cups curly lettuce, chopped

½ cup feta cheese

½ cup almonds, chopped or crushed

subheading: For the Dressing:

3 tablespoons almond butter

1 tablespoon olive oil

2 tablespoons freshly squeezed orange juice

3 tablespoons water

1 tablespoon stoneground mustard

½ tablespoon raw honey

¼ teaspoon salt, more to taste

½ teaspoon garlic

Directions at pinchofyum.com

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