First, get your chicken going. You can BBQ your chicken, or cook it like I did in a cast iron pan with a tablespoon of butter. Cook over medium heat, turning every 2-3 minutes (but don’t turn until it releases easily from the pan) until the centre is 165 degrees, should take about 10-12 minutes.
While the chicken is cooking, in a large bowl add the mixed greens and then prep the mix-ins. Dice the red onions, cube up the avocado, and slice the cucumber into bite sized pieces. Then, portion out the pumpkin seeds and blackberries – set the mix-ins aside.
Once the chicken is done, let it rest for about 3-5 minutes.
While it’s resting, make the dressing. Smash the 8 blackberries (I did this with my knife, like smashing garlic) and then I gave them a rough chop. Grab a jar and pour in the canola oil, agave, lemon juice, along with the smashed blackberries, and then the mustard, and poppyseeds. Shake and add salt to taste.
Next, dress the mixed greens to your liking (saving a few spoonfuls at least for the chicken), then lay them out on a flat dish and top with the mix-ins. Slice the chicken and lay it on top of the salad and spoon on some extra dressing.
Done! Time to eat up.