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Rainbow Chicken Salad with Almond Honey Mustard Dressing

47 reviews / 4.9 average

Tender chicken, plump grapes and berries, crisp lettuce, tangy feta cheese, crunchy almonds, and the real star – almond honey mustard dressing! Eat the rainbow and be glad, friends!

One thing I love: this honey mustard dressing, which I am still licking off my fingers as I type this. Rude. Sorry.

Quick question: how do we feel about fruit in salad?

Red grapes, blueberries, that kinda thing? I feel reeeeeal good about it. Like, a whole bunch of juicy fresh yum just landed right in the middle of my salad. Also noteworthy in this salad is the golden brown chicken. It was simple and delicious and you know I love a good meatless main, but this spice-loaded, juicy and golden brown chicken in little bite-sized salad pieces makes me happy (and full). Add in some crunchy almonds, creamy tangy feta, and the gang’s all there. Almost.

All Hail The Almond Honey Mustard Dressing

As if I need to even tell you, the crown jewel of this salad is the dressing. It’s like regular honey mustard but a little more rustic-feeling, if that can be a thing for honey mustard (lol), because of that almost-smooth texture that a quality almond butter adds to the whole thing. The thickness of the almond butter gives it an ultra creamy texture, plus it has the perfect sweetness of a homemade honey mustard. It was just superdelicious.

So, better question: how do we feel about lunches and it’s-still-light-out dinners that are easygoing and colorful and very delicious?

Ingredients for a rainbow chicken salad in bowls

Enjoy The Rainbow

For my big bowl here, I used grapes and blueberries, but you just go ahead and make use of whatever remnants of fruit are hanging out in your fruit bowl or the back of your refrigerator. Oranges? Strawberries? Pomegranate? No one is going to be mad about any of that.

There is a little bit of lettuce in the bowl to make it, well, you know, A SALAD, but it’s not a sad salad lettuce situation. It’s more for a little bite of tender-crisp greenery and dare I say I even found myself enjoying those bites of delicate crispness as much as the rest of it. Look at me go, mom.

The color, the crunch, the texture, the wholesomeness of all of it together is a straight drive into warmer weather, lighter days, and all-around nicer feelings.

Eat the rainbow and be glad.

Rainbow chicken salad in a bowl with a fork

More Hearty Salad Recipes

Watch How To Make This Recipe

Common Questions About Our Rainbow Chicken Salad

I have a nut allergy. What substitutions can I make?

First off, sad! We’re so sorry to hear this. But the good news is this salad is super delicious when substituting sunflower seeds for the almonds and using sunflower seed butter in place of the almond butter.

How can I make this vegetarian?

Some crispy pan-fried tofu would be great in this in place of the chicken.

Can I meal prep this salad for lunches?

Sure! We’d suggest just drizzling the dressing right before serving to keep things crisp and fresh. More meal-preppable faves can be found here.

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A picture of Rainbow Chicken Salad with Almond Honey Mustard Dressing

Rainbow Chicken Salad with Almond Honey Mustard Dressing


This Rainbow Chicken Salad is topped with tender chicken, plump grapes and berries, crisp lettuce, tangy feta cheese, crunchy almonds, and the real star – almond honey mustard dressing! Perfect for lunch or dinner!


Units Scale

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)
  • 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

For the Dressing

  • 3 tablespoons almond butter
  • 1 tablespoon olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons water
  • 1 tablespoon stoneground mustard
  • 1/2 tablespoon raw honey
  • 1/4 teaspoon salt, more to taste
  • 1/2 teaspoon garlic


  1. 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.
  2. 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.
  3. For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.



After snapping these photos, I threw some crumbled crispy onions on top for a little extra crunch and flavor. Bjork just about died of happiness.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Dinner
  • Method: Saute
  • Cuisine: American

Keywords: rainbow chicken salad, chicken salad, almond honey mustard dressing, honey mustard dressing

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Recipe rating


  1. Pinch of Yum Logo

    This salad is so delicious! I followed the recipe for the dressing exactly and it was amazing. I will definitely be making this salad often!!

  2. Pinch of Yum Logo

    Just made it tonight for husband and 2 teen boys. Added more chicken than 8oz but other than that kept it the same. They loved it!

  3. Pinch of Yum Logo

    This is seriously the best salad my 8 year old requested it as her back to school dinner. The child could pick anything and she picked this. We were all thrilled.

  4. Pinch of Yum Logo

    Looking forward to making this this week. Is there another alternative for a dressing? My husband can’t have too many nuts. Preferably something in a bottle lol

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Katie! Any vinaigrette (like balsamic vinaigrette) would be great with this salad!

  5. Pinch of Yum Logo

    Thanks for this wonderful recipe! We grilled instead of cooked chicken on stovetop (as I do not trust myself cooking chicken on stovetop – I either over/undercook). Also, I used 3T OJ, 1T water and 2T oil in the dressing to increase orange flavor. We only used grapes, as we did not have available blueberries. Still, a nice complement of flavors/textures.

  6. Pinch of Yum Logo
    Marie Bold

    This was delightful! Thank you for another beautiful and satisfying salad recipe that both my husband and I found really filling and delicious. I love the variety of textures and flavors and it’s very fresh-tasting.

  7. Pinch of Yum Logo

    I made this for lunch today and it was delicious! I love the nutty flavour, the sweetness from the fruits, the creaminess from the dressing and the crunch for the almonds. Mounds of flavour and textures, I didn’t want it to end! Can’t wait to have more tomorrow (might have it for dinner tonight too).

  8. Pinch of Yum Logo

    I’ve been looking forward to this recipe since you emailed it out and I finally made it today and prepped enough for lunches all week. It’s so good! I love the blend of textures. Thank you!!

  9. Pinch of Yum Logo

    This salad is SO great! It is like one of those salads you order at a restaurant and say, “I wish I could make this at home.” It is such a great summer salad with all of the fresh fruit. I also added strawberries.

  10. Pinch of Yum Logo
    Amanda B.

    This salad is LEGIT. And super easy to make. Will be a reoccurring dinner in our house!

  11. Pinch of Yum Logo

    This looks amazing! I will have to do some altering – nut allergy; what do you suggest to replace the almond butter – all nuts are out. I look forward to all of your e-mails – can’t wait to see what’s new (or old) in the kitchen. Thanks for sharing your recipes and your hard work.

      1. Pinch of Yum Logo

        Thank you so much for the ideas…looks like sunflower butter is the winner as sesame seeds are a no go. Making this tonight – will let you know how it goes.

        1. Pinch of Yum Logo

          Holy!! Well, I said I was making this on March 3rd and I did and it was as amazing as I thought it would be. So amazing that I also made it again on the 4th, 6th (for company) and am making it again tomorrow. My husband loves it as well and we have tried different fruits and types of greens and everything works great with the dressing. Thank you again for all of your posts!

          1. Pinch of Yum Logo
            Krista @ Pinch of Yum

            Awesome, Rosemarie! So glad you and your husband have been enjoying the salad!

  12. Pinch of Yum Logo

    I love this recipe and how it uses simple pantry items to make a divine dressing that goes with so many different things! Tried it in a warm salad by subbing in broccolini in place of lettuce. Sooo yummyyyy

  13. Pinch of Yum Logo
    Natalie Sons

    I am not that much of a blueberry person but I gave this a try and I loved it—I think because the blueberries WITH the grapes somehow became like an ultra grapey sensation rather than separate fruit flavors. So it was sort of like a savory, chickeny PBJ salad and though it sounds weird I’m 100% not mad about it and way into it.

    I used chicken tenders and threw them on my George Foreman grill for a couple minutes and that was way simpler for me, prep-wise.

  14. Pinch of Yum Logo

    Just made this today and it was so yummy!! The dressing it’s delicious!! I skipped the cheese but everything else 👍

  15. Pinch of Yum Logo

    This is so good! I sub’d The chicken for a veg based “chicken” to make it vegetarian. DELISH!! You always have the best recipes!❤️

  16. Pinch of Yum Logo

    This is my favorite salad. I make some variation of it about once a month. Yesterday, I threw in some pickled beets because I had some, and I just wanted to say that they are REALLY GOOD in this. I highly recommend that fans of this salad try including pickled beets sometime.

  17. Pinch of Yum Logo

    This was yummy. Husbands away right now. Been making frozen dinners. Glad I tried this. Will make it again and again

  18. Pinch of Yum Logo

    Can you use anything to sub. for almond butter? I will be making this salad, it looks amazing.

  19. Pinch of Yum Logo

    I made this exactly as written for my husband’s nurses…. they couldn’t stop talking it up!! THEN I made it for a dinner party & instead of chicken I made crispy chickpeas seasoned with chilli powder – also good!!

  20. Pinch of Yum Logo

    Made this today after seeing it on IG. SO. GOOD. That dressing was delicious, and all the flavours together is perfect 🙂 I usually put sliced grapes and either almonds or cashews in with my chicken salad sandwich filling, so I knew this combo of fruit and chicken would work.

  21. Pinch of Yum Logo

    This is a real winner! We thoroughly enjoyed this delicious salad. It’s the best salad I’ve ever made, and I’ve made plenty! Thanks for such a great recipe.