Season chicken breasts with some salt and pepper and a little bit of olive oil. Grill on medium high heat until done. Usually the thick ones will need 3-4 minutes on each side. The safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill and let them rest for a few minutes.
In the meantime, toast the sliced or slivered almonds in a dry pan for a few minutes.
Slice the chicken against the grain. Also, cut cherry tomatoes in half.
In a small bowl, combine the white wine vinegar, honey, Dijon mustard, a small pinch of salt and pepper, then whisk in the extra virgin olive oil.
In a large bowl, toss the arugula, cherry tomatoes and the dressing together gently.
Distribute the greens and tomatoes on the plates. Top with blackberries, crumbled goat cheese and toasted almond. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/grilled-chicken-cherry-tomato-blackberry-salad/