If you’re craving a crisp, colorful meal that bursts with flavor, look no further than this Rainbow Chicken Salad with Almond Honey Mustard Dressing. This dish isn’t just a feast for the eyes—it’s packed with lean protein, crunchy veggies, and a creamy, tangy-sweet dressing that you’ll want to drizzle on everything. Whether you’re meal-prepping for the week or bringing a star-worthy salad to a gathering, this recipe checks every box for freshness, nutrition, and downright deliciousness.

Rainbow Chicken Salad with Almond Honey Mustard Dressing Recipe - Recipe Image

Ingredients You’ll Need

This salad is a dazzling symphony of simple, wholesome ingredients. Each element has a delicious job to do: think tender chicken, a rainbow of veggies, and roasted almonds, all elevated by the velvety Almond Honey Mustard Dressing. Here’s what you’ll need and why you need it!

Cooked chicken breasts: Shredded or chopped, this brings satisfying protein and makes the salad filling.
Shredded red cabbage: Adds crunch and a pop of deep purple, plus fiber and antioxidants.
Shredded green cabbage: Balances with a mild bite and more crunch—the perfect salad base.
Julienned carrots: Sweet, vibrant, and loaded with beta-carotene.
Red bell pepper: Diced for bursts of color and subtle sweetness.
Yellow bell pepper: Bright golden cubes that bring a mellow, sweet flavor.
Cherry tomatoes: Halved for juicy bites and their lovely jewel-tone color.
Chopped green onions: Brings a zesty, fresh note that brightens every bite.
Sliced almonds: For roasty, toasty crunch—feel free to swap in cashews or peanuts if preferred.
Chopped fresh cilantro: A verdant, fragrant finishing touch (leave out if you’re not a fan!).
Plain Greek yogurt: The creamy base for your dressing, adding tang and protein.
Almond butter: This makes the dressing richly nutty and smooth.
Honey: Naturally sweetens and balances the tangy mustard.
Dijon mustard: Offers zing and complexity in the dressing.
Apple cider vinegar: Gives just the right amount of acidity and brightness.
Olive oil: Blends the dressing and adds silky texture.
Lemon juice: Bright, tart, and absolutely essential for freshness.
Salt: Pulls all the flavors together beautifully.
Black pepper: Adds the finishing kick to your dressing.

How to Make Rainbow Chicken Salad with Almond Honey Mustard Dressing

Step 1: Gather and Prep Your Veggies

Start by prepping all your ingredients, so assembly is a breeze. Shred the cabbage, julienne the carrots, dice the bell peppers, halve the cherry tomatoes, and chop the green onions and cilantro. This is the part where your cutting board turns into a rainbow—soak it in!

Step 2: Shred or Chop the Chicken

If your chicken isn’t already cooked, use rotisserie or quickly poach a couple of breasts. Shred or chop into bite-size pieces. Using leftover chicken? Even better! The salad is super forgiving.

Step 3: Combine the Salad Ingredients

In a spacious bowl, combine the shredded chicken, red cabbage, green cabbage, carrots, red and yellow bell peppers, cherry tomatoes, green onions, sliced almonds, and chopped cilantro. Gently toss so the colors and textures mix together—you want every forkful to be vibrant.

Step 4: Make the Almond Honey Mustard Dressing

Grab a smaller bowl and whisk together the Greek yogurt, almond butter, honey, Dijon mustard, apple cider vinegar, olive oil, lemon juice, salt, and black pepper. Whisk until you have a smooth, creamy dressing with no lumps. The fragrance is irresistible!

Step 5: Dress and Toss

Pour the Almond Honey Mustard Dressing generously over your salad. Toss really well so every ingredient is glossy and coated. Don’t be shy—massage those flavors in!

Step 6: Chill and Marry the Flavors

For best taste, let your Rainbow Chicken Salad with Almond Honey Mustard Dressing chill in the fridge for 30 minutes. This gives the veggies time to soak up the dressing and really enhances the flavors. But if you can’t wait, it’s delicious right away too!

How to Serve Rainbow Chicken Salad with Almond Honey Mustard Dressing

Garnishes

Level up the presentation just before serving. Sprinkle a handful of extra sliced almonds on top for extra crunch, a few sprigs of fresh cilantro, or an extra grind of black pepper. For color contrast, a wedge of lemon or a few whole cherry tomatoes make it shine even brighter.

Side Dishes

This salad is hearty enough to shine as a main dish, but if you’re setting out a spread, pair it with warm pita bread, a cup of chilled gazpacho, or crispy roasted sweet potatoes. Every bite of Rainbow Chicken Salad with Almond Honey Mustard Dressing pairs well with simple grains like quinoa or a handful of crackers.

Creative Ways to Present

Turn your Rainbow Chicken Salad with Almond Honey Mustard Dressing into lettuce wraps for a light lunch, stuff it into pita pockets for a handy meal on the go, or pile it high in mason jars for the cutest meal prep containers ever. It’s also beautiful plated family-style for a party centerpiece.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store them in an airtight container in the fridge. Rainbow Chicken Salad with Almond Honey Mustard Dressing holds up beautifully for up to 3 days—the cabbage and carrots stay crunchy, and the flavor only gets better with time.

Freezing

Freezing isn’t recommended for this vibrant salad, as the fresh vegetables will lose their crunch and become watery once thawed. Stick to making it fresh, or prepping just the chicken or dressing ahead of time if you want to save steps.

Reheating

This is a chilled salad, so there’s no need to reheat. If you’re using leftover chicken straight from the fridge and want it warm, you can gently microwave it before tossing with the raw veggies and dressing. Otherwise, serve directly from the fridge or allow it to come to cool room temperature for the best texture.

FAQs

Can I use a different nut butter instead of almond butter?

Absolutely! Peanut butter or cashew butter both work well, each lending its own unique depth to the Almond Honey Mustard Dressing. Just use what you have, and the results will still be fantastic!

How can I make this salad vegetarian?

For a meat-free twist on Rainbow Chicken Salad with Almond Honey Mustard Dressing, simply swap the chicken for roasted chickpeas, cubes of baked tofu, or even tempeh. The salad still delivers big on texture and flavor.

Is this recipe suitable for meal prep?

Yes and yes! It’s one of my favorite meal prep lunch options. The salad keeps its crunch and the flavors hold up for several days. Just keep the dressing separate if you prefer the vegetables extra crisp.

What if I don’t like cilantro?

No worries—just leave it out or use fresh parsley instead. The salad is flexible, so you can adjust herbs to suit your taste preferences.

Is Rainbow Chicken Salad with Almond Honey Mustard Dressing gluten-free?

Totally! The recipe as written is naturally gluten-free, since it skips any grains or breading. Just double check your Dijon mustard and almond butter to ensure they’re certified gluten-free if you’re cooking for someone with celiac disease.

Final Thoughts

I can’t wait for you to try this Rainbow Chicken Salad with Almond Honey Mustard Dressing—the colors alone are enough to make you smile, but the flavors are what will keep you coming back. It’s simple, hearty, and endlessly flexible, making it perfect for busy weeknights or special gatherings. Dive in, enjoy every crunchy bite, and let this salad bring a little extra brightness to your day!

Rainbow Chicken Salad with Almond Honey Mustard Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Rainbow Chicken Salad with Almond Honey Mustard Dressing is a vibrant and nutritious meal that is perfect for a quick and easy lunch or dinner. Packed with colorful veggies, protein-rich chicken, and a creamy almond dressing, this salad is a delicious and satisfying option for a healthy meal.

Ingredients

Scale

Salad:

2 cooked chicken breasts, shredded or chopped
2 cups shredded red cabbage
2 cups shredded green cabbage
1 cup julienned carrots
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup chopped green onions
1/3 cup sliced almonds
1/4 cup chopped fresh cilantro

Dressing:

1/4 cup plain Greek yogurt
2 tablespoons almond butter
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the shredded chicken, red and green cabbage, carrots, bell peppers, tomatoes, green onions, almonds, and cilantro. Mix well.
In a separate bowl, whisk together the Greek yogurt, almond butter, honey, mustard, vinegar, oil, lemon juice, salt, and pepper until smooth and creamy.
Pour the dressing over the salad and toss until everything is evenly coated.
Serve immediately or chill in the refrigerator for 30 minutes for best flavor.