Ingredients:

8 ounces boneless, skinless chicken breast

¼ cup extra virgin olive oil, divided

¾ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

Cooking spray

2 tablespoons white balsamic vinegar

1½ teaspoons honey

1½ teaspoons Dijon mustard

2 ounces mixed baby greens

2 ounces arugula

3 ounces fresh basil, stems removed and large leaves torn

6 ounces fresh berries of your choice (blackberries, raspberries, strawberries and blueberries)

2 ounces goat cheese, crumbled

Handful of walnuts

Directions:

1. Preheat grill to medium-high heat (about 450 F).

2. Brush chicken breasts with 1 tablespoon oil and sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper.

3. Coat grill grate with cooking spray; add chicken to grate.

4. Grill chicken uncovered for about 5 to 6 minutes per side or until a meat thermometer inserted in thickest portion of breast registers 165 F.

5. Let stand for 5 minutes before cubing.

6. Whisk together remaining 3 tablespoons oil, vinegar, honey, mustard, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl.

7. Add mixed greens and basil; toss gently to coat.

8. Divide salad evenly among four plates and top with chicken, blackberries, strawberries, raspberries, blueberries, walnuts and goat cheese.

9. Enjoy!