8 oz boneless, skinless chicken breasts, cut into small, thin pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
1/2 cup feta cheese
1/2 cup almonds, chopped or crushed
Instructions
Heat the oil in a large skillet over medium high heat. Sprinkle the
chicken with the salt, pepper, and chili powder. Saute in the oil for
a few minutes, flipping the chicken now and then to cook through
and get a nice golden color on both sides. When the chicken is
cooked, remove from heat and set aside.
Cut and prep all the vegetables and fruits. When the chicken is cool
enough to handle, cut into bite sized pieces. Place the salad
ingredients in a large bowl - you can either arrange the bowl by
ingredient, like pictured, or toss everything together. Refrigerate to
chill.
Serving
Suggestions
1 serving with honey almond dressing= 390 calories
Originally Submitted
1/31/2015
0 Out of 5 from
0 reviews
You can add this Rainbow Chicken Salad recipe to your own private DesktopCookbook.
