Triple berry avocado grilled chicken salad

Ingredients

• 1 cup berries of choice (sliced, if using strawberries)
• 1/3 cup avocado oil
• 2 1/2 Tbsp balsamic vinegar
• 1 tsp stone ground mustard
• 1/2 Tbsp pure maple syrup (or honey** (Omit for Whole30))
• 1/2 tsp onion powder
• Sea salt and pepper (to taste)
• 1 cup walnuts halves/pieces
• 2 Tbsp maple sugar (or coconut sugar)
• 1 Tbsp ghee
• Sea salt
• 1 1/4 lbs chicken breast (2-3, breasts pounded to even thickness)
• Sea salt and black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 Tbsp avocado oil
• 8 oz baby spinach (chopped if desired)
• 1 cup strawberries (sliced)
• 1 cup blueberries
• 1 cup raspberries
• 1 large avocado

Method

1. Prepare the dressing first. Place all ingredients, except for salt and pepper, in a blender and blend until smooth. Taste and add salt and pepper as desired.
2. Drizzle grill chicken with avocado oil and brush to coat. Season with the sea salt, black pepper, garlic and onion powder. Preheat your grill to medium and cook chicken covered, 6-7 minutes on each side or until cooked through (no longer pink in the center), set aside.7 min timer
3. Candied Walnuts (Omit this step for Whole30 and just use walnuts):
4. In a skillet, toss walnuts with the sugar and sprinkle with salt. Turn heat to medium and add the ghee, stir. Cook and stir about 4-5 minutes, adjusting the heat to med-low if necessary to avoid burning.5 min timer
5. Assemble the Salad:
6. Layer the spinach with the berries, peel and slice your avocado and arrange all around, then top with grilled chicken, walnuts or candied walnuts, and drizzle with dressing before serving. Enjoy!