Swap the chicken for chickpeas to make this recipe vegetarian.

Equipment Needed

Measuring cups and spoons, sauté pan, tongs, salad bowl, knife, cutting board, small bowl and a whisk


Preheat the oven to 375°F. 

Mix 1 teaspoon garlic powder with sea salt and freshly ground pepper to taste.

Sprinkle the mixture over both sides of each chicken breast.

Heat a nonstick pan over medium-high heat.

When hot, add the avocado oil and gently place the chicken breasts in the pan.

Sear on both sides for 3 to 4 minutes, then transfer the whole pan to the oven for an additional 10 minutes, or until the thickest part of the chicken breast has reached an internal temperature of 165°.

Remove the chicken from the oven and let rest 10 minutes, slice thinly and set aside.


To make the dressing, place the olive oil, balsamic vinegar, basil, Dijon mustard, honey, remaining garlic powder and sea salt and pepper to taste in a small bowl.

Whisk vigorously until dressing is emulsified and smooth in texture. Set aside.

Place the baby spinach in the salad bowl and dress with dressing.

Top with the sliced chicken, sliced avocado, shaved red onion, crumbled feta, walnut pieces, blackberries and sliced kiwi.

Serve and enjoy!