For the chicken:
1 boneless, skinless chicken breast
2 teaspoons Apple Cider Vinaigrette
1 tablespoon Extra Virgin Olive oil
½ teaspoon Coarse Ground Sea Salt
⅛ teaspoon Fresh Cracked Black Pepper
¼ teaspoon Ground White Pepper
⅛ teaspoon Cayenne Powder
⅛ teaspoon Garlic Powder
¼ teaspoon Onion Powder
⅛ teaspoon Smoke Paprika Powder

For the dressing:
5 tablespoons Extra Virgin Olive Oil (I prefer this brand)
2 tablespoons Apple Cider Vinegar
1 tablespoon fresh squeezed Lime Juice
2 tablespoons Honey
1//2 teaspoon Salt
¼ teaspoon freshly cracked Black Pepper
¼ teaspoon White Pepper
⅛ teaspoon Onion Powder
⅛ teaspoon Garlic Powder
pinch of Cayenne Powder

For the salad:
5 ounces Salad Mix (I have found a romain or iceberg blend to be best for the flavors in this salad)
½ cups of Blueberries
½ cup Sliced Strawberries
½ cup Diced Golden Delicious Apple (Granny Smith also works)
Blue Cheese Crumbles
Roasted and Sliced Almonds (or a nut blend of roasted almonds, pecans, and walnuts)