Prepare Your Ingredients
Wash and dry your fresh produce.
Place spinach in a large salad bowl.
Mince 1 clove garlic and place into a small bowl.
Add some ice water to the container of red onion to reduce the bite.
Pat chicken dry, then rub with a little olive oil and season with salt and pepper.
Make the Vinaigrette
Add the apple cider vinegar, honey, and 3 Tbsp. olive oil to the bowl with the garlic and whisk until well blended.
Taste and adjust with salt and pepper then set aside and allow flavors to blend.
Cook the Chicken
Grill: Preheat your outdoor grill to medium-high.
Cook covered 4-5 minutes per side or until the chicken is cooked through, set aside to rest.
Cook the pineapple 2-3 minutes per side or until browned.
Oven: Heat 1 tsp. olive oil in a medium pan over medium-high heat.
Cook for about 4-6 minutes per side or until the chicken is cooked through, set aside to rest.
Add a little olive oil to the same pan and cook the pineapple 2-3 minutes per side or until browned.
Slice chicken into strips, and cut pineapple into chunks.
Dice the avocado by scoring the flesh in a checkerboard pattern without piercing the skin.
Use a spoon to scoop out the cubes.
Drain the onion, and add to the salad bowl along with the pineapple, avocado, and feta; toss together.
Whisk the dressing to blend, add desired amount to the salad bowl and toss to mix.
Divide the salad evenly between your dishes and top with the blueberries and sliced chicken. Enjoy!