Today’s lunch was just what I needed – a healthy salad that felt a little bit like spring (I’m having the winter blues). The chicken and dressing have some interesting spice choices, and it really hit the spot. Enjoy!


3 tbsp. almond butter
1 tbsp. macadamia nut oil
Juice of one orange
1 tsp. honey
2 tbsp. brown mustard
3 tbsp. water
1/2 tsp. dried garlic

1 lb. boneless, skinless chicken breast or tenders
2 tbsp. olive oil
1 tsp. chili powder
Salt & pepper to taste
Mixed greens
1 qt. blueberries
2 c. Red grapes, halved
4 oz. feta cheese

Heat the olive oil on medium high in a sauté pan. Slice chicken into bite-sized pieces and add to pan with chili powder, salt and pepper. Sauté until cooked through and no longer pink. Remove from heat.

Place a bed of mixed greens on four plates (the recipe serves four, but of course you can make them individually and save the ingredients in the fridge for the next meal). Top with blueberries, grapes, feta, and chicken.

Whisk all of the dressing ingredients together in a separate bowl. Spoon dressing over salad.