Blueberry Salad with Grilled Chicken

• 3 boneless, skinless chicken breasts
• 1 tsp kosher salt, divided
• ½ tsp freshly ground pepper, divided
• 1 ½ c fresh blueberries, divided
• ¼ c extra virgin olive oil
• 3 tbsp white balsamic vinegar
• 1 tbsp honey
• 8 oz baby spinach/spring mix blend (about 8 c)
• 4 oz goat cheese, crumbled
• ¾ c roasted, salted almonds, chopped

Heat a grill or grill pan to medium high heat. Sprinkle chicken with ¾ tsp salt and ¼ tsp pepper. Add chicken to grill rack coated with cooking spray. Grill 6-7 minutes per side or until well-marked and internal temperature is 160°F. Remove chicken from grill and let stand 10 minutes before slicing.

Combine ½ c blueberries, oil, vinegar, honey, remaining ¼ tsp salt and remaining ¼ tsp pepper in blender or mini food processor; blend for 1 minute or until blueberries are finely chopped and dressing is thickened.

Place greens in a large bowl and drizzle with dressing. Sprinkle with remaining 1 c blueberries, goat cheese and almonds. Top with sliced chicken.