Grilled Chicken Salad

1: In a small bowl, combine lime juice, oregano, chili powder, olive oil, salt, and pepper for the chicken marinade.

2: Place chicken breasts in a Ziploc bag with the marinade and let sit for a minimum of 30 minutes or overnight.

3: Heat a large skillet over medium heat and add olive oil to coat the pan.

4: Add marinated chicken breasts to the pan and cook for 8-10 minutes on each side until the internal temperature reaches 165°F.

5: Remove chicken and let it rest for 5 minutes before slicing.

6: In a bowl, mix balsamic vinegar, apricot jam, olive oil, honey, and salt to make the salad dressing.

7: In a large bowl, layer mixed greens, cucumber, toasted walnuts, blackberries, red onion, feta cheese, avocado, and sliced chicken breast.

8: Drizzle the dressing over the salad and serve.