1. In a small bowl, combine lime juice, oregano, chili powder, olive oil, salt, and pepper to create the chicken marinade.
2. Place chicken breasts and marinade into a Ziploc bag, refrigerate for at least 30 minutes or overnight.
3. Heat a large skillet over medium heat and add olive oil to coat the bottom. Add chicken breasts to the pan.
4. Cook for 8-10 minutes on each side or until the internal temperature reaches 165°F. Remove and let rest for five minutes before slicing.
5. To prepare the dressing, combine balsamic vinegar, apricot jam, olive oil, honey, and salt in a bowl and whisk or blend to fully combine.
6. Assemble the salad by placing mixed greens in a large bowl, and top with cucumber slices, toasted walnuts, blackberries, red onion, feta cheese, avocado, and sliced chicken.
7. Drizzle the prepared dressing over the salad and serve.
