Grilled Chicken & Blueberry Salad

For the chicken

• 2 chicken breast fillets
• 1 tbsp olive oil
• Juice of ½ lemon (reserve the other half for dressing)
• Salt and freshly ground black pepper

For the lemon honey dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt and black pepper, to taste

For the salad

• 100 g baby spinach leaves
• 1 ripe avocado, sliced
• ½ cup fresh blueberries
• ¼ cup walnuts, roughly chopped
• ¼ cup almonds, roughly chopped
• 80 g feta cheese, crumbled
• A few thin slices of red onion

1. Preheat a barbecue grill or grill pan over medium high heat. Rub the chicken breasts with olive oil, lemon juice, salt and pepper, then cook for 5 to 6 minutes each side until golden and cooked through. Set aside to rest for 5 minutes, then slice thickly.
2. While the chicken is cooking, whisk together the olive oil, lemon juice, honey, mustard, salt and pepper in a small bowl or shake in a jar until smooth and well combined.
3. Arrange the spinach on a large platter and layer with avocado, blueberries, walnuts, almonds, feta and a few slices of red onion if using. Add the sliced chicken on top, drizzle with the dressing, toss lightly
   and serve straight away.