Fire up the grill, let heat, and then add 2 pieces of organic chicken breasts. Flip every 5 minutes for a total of 20 minutes or until chicken is cooked through.
While the chicken grills, prep the bacon and salad. Add 4 slices of bacon to a skillet and cook on medium heat for 3-4 minutes on each side until crispy. Once done, place on a plate with paper towels and pat off excess grease.
Add a handful (or two) of spinach/arugula mix, ⅛ cup blueberries, 4 strawberries, sliced, ⅛ cup raspberries, 2 tablespoons feta, 1 tablespoon pumpkin seeds, ½ tablespoon chia seeds, and crumble 2 slices of bacon in each bowl.
In a separate small bowl, add 2 tablespoons avocado oil, 2 teaspoons brown sugar and 3 tablespoons apple cider vinegar and mix together for the dressing. Set aside.
Once the chicken is done cooking, let cool for a few minutes and then slice into small pieces and add on top of salad.
Add the dressing and enjoy!
Recipe by Afitcado at https://www.afitcado.com/grilled-chicken-berry-salad/