Cook chicken by heating olive oil in a skillet over medium-high heat, season with salt and pepper, sauté for 6-7 minutes on each side until golden brown and cooked through. Transfer to cutting board to cool.

Make dressing in a blender, combine almond butter, honey, and mustard, blend until smooth, adding water for desired consistency. Set aside.

Mix salad in a large bowl, add chopped lettuce, and toss gently. Fold in halved grapes and blueberries, crumble feta cheese on top.

Combine cooled chicken into salad bowl, drizzle with creamy dressing, toss gently until all ingredients are coated.

Serve the salad immediately or refrigerate briefly to enhance flavors. Optionally, sprinkle sliced almonds on top before serving.