Pat chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Reduce heat to medium if exterior browns too quickly. Transfer cooked chicken to a cutting board and let rest 5–7 minutes before slicing thinly on a bias.

Dressing - Berry Vinaigrette

Blend dressing

Combine 0.5 cup blueberries, 0.25 cup strawberries, 3 tbs apple cider vinegar, 2 tbs honey (or maple syrup), and 1 tsp Dijon mustard in a blender or food processor. Pulse until mostly smooth. With the blender running on low, stream in 6 tbs olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust sweetness or acidity as needed. If dressing is too thick, thin with 1–2 tbs water. Refrigerate dressing for at least 10 minutes to let flavors meld. Shake or whisk again before using.

Fruit & Nuts

If pecans are not toasted, warm a small dry skillet over medium heat. Add 0.75 cup pecan halves and toast, shaking or stirring frequently, 3–4 minutes until fragrant and slightly darker. Remove to a plate to cool, then chop coarsely. Wash and dry berries: hull and quarter 1 cup strawberries and measure 3 cups blueberries. Combine the 1 cup quartered strawberries, 3 cups blueberries, and 0.5 cup dried cranberries in a bowl and gently toss to combine.

Salad Assembly

In a large salad bowl, combine 5 cups mixed salad greens and 1 cup baby spinach (if using). Add 0.25 cup thinly sliced red onion and 0.5 cup crumbled feta cheese. Scatter the mixed berries and dried fruit mixture evenly over the greens. Add the toasted, chopped pecans on top.

Slice the rested chicken breasts into thin strips and arrange over the salad.

Just before serving, drizzle the berry vinaigrette over the salad (start with about 4–6 tbs, or to taste) and gently toss to coat, or serve dressing on the side. Garnish with a few whole blueberries or a pecan half per portion if desired.