1
In a medium bowl whisk together the chopped garlic, honey, mustard, vinegar, salt and pepper. Drizzle in the olive oil and whisk again until combined.
2
Pour half (about ⅓ cup) of the honey balsamic dressing into a large baking dish or zip-top bag. Add the chicken, stir to coat and refrigerate, covered for 30 minutes. Set aside the remaining dressing for the salad.
3
Heat an outdoor grill or stovetop grill pan to medium heat. Remove the chicken from the marinade, discarding the marinade.
4
Preheat grill to med-high heat. Add chicken to grill and cook approximately 10-12 minutes per side until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Remove from grill, let rest for 5 minutes, and then slice into thin strips. Cover and set aside.
5
Toss the romaine and spinach with the remaining ⅓ cup dressing. Divide evenly between 4 plates and top with sliced avocado, halved cherry tomatoes, sliced grilled chicken, and toasted slivered almonds. Serve immediately.
