Salad
2 teaspoons olive oil
8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
½ cup feta cheese
½ cup almonds, chopped or crushed

Dressing
3 tablespoons almond butter
1 tablespoon olive oil
2 tablespoons freshly squeezed orange juice
3 tablespoons water
1 tablespoon stoneground mustard
½ tablespoon raw honey
¼ teaspoon salt, more to taste
½ teaspoon garlic