Tuesday, October 7, 2014

rainbow chicken salad... 15 minutes

the goods:
2 teaspoons olive oil
2 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup fresh blueberries
1 head of curly lettuce, chopped
1/2 cup blue cheese
Croumbles in California Cuisine, for serving

3 tablespoons almond butter
1 tablespoon olive oil
juice from 1 orange
1 tablespoon stone ground mustard
1/2 tablespoon honey
1/4 teaspoon salt
1/2 teaspoon garlic powder

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt, pepper, and chili powder. Saute chicken for a few minutes on each side until golden and cooked through, about 8-10 minutes. Remove from heat and set aside. when chicken is cool enough to handle, cut into bite-sized pieces. Place salad ingredients in a large bowl. Refrigerate to chill.
For the dressing, puree all ingredients in a food processor until smooth. Toss salad with dressing, top with croumbles and serve!

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