1-Prepare the Chicken: Brush chicken breasts on both sides with 2 teaspoons olive oil; season generously with salt and pepper. This simple seasoning allows the natural flavors to shine without overwhelming the dish.

2-Heat the Grill: Preheat an outdoor grill to medium-high or heat a grill pan over medium-high heat. A properly heated grill ensures those beautiful char marks without sticking.

3-Grill to Perfection: Place pineapple slices and chicken on the grill. Cook for about 5 minutes per side or until chicken is cooked through. The pineapple should have lovely grill marks and be slightly caramelized.

4-Rest and Prepare: Remove chicken and pineapple from the grill; let cool for at least 10 minutes. This crucial resting period allows the chicken’s juices to redistribute, keeping it moist. While resting, slice chicken into strips and cut pineapple into chunks.

5-Base Layer: In a large bowl, toss together 8 cups baby spinach, 1 cup fresh blueberries, 1/2 cup crumbled feta cheese, and 1/4 of a red onion (thinly sliced). This creates the perfect flavor foundation.

6-Add Protein and Fruit: Add the grilled pineapple chunks and chicken strips to your bowl of greens. Gently toss until combined. The warmth from the grilled items will slightly wilt the spinach, making it more tender.

7-Mix the Ingredients: Whisk together 3/4 cup avocado oil, 1/4 cup apple cider vinegar, 3 tablespoons honey, 2 minced garlic cloves, and a pinch of salt and black pepper until well blended.

8-Let Flavors Meld: Let the vinaigrette sit for at least 10 minutes to meld flavors. This patience is rewarded with a dressing that tastes even better!

9-Final Assembly: Whisk the vinaigrette again and drizzle over the salad before serving immediately. Toss to coat everything evenly.