Season both sides of chicken with garlic salt and italian seasoning.
Place chicken on grill or on lightly greased baking sheet. If grilling, cook on each side for 7-8 minutes until cooked through (depending on thickness).
If roasting chicken in oven, preheat oven to 400 degrees farenheit. Once chicken is on lightly greased baking sheet, roast for about 10-12 minutes on each side until chicken is cooked through.
Once chicken is cooked, sprinkle with more salt (if the chicken is salty it's a nice complement to the sweet fruit and dressing), then slice into small pieces and set aside until ready to assemble salad.
Before assembling salad, make dressing. Combine all ingredients in a large mason jar and shake together to mix (or whisk together in a bowl). Chill until ready to serve.
Dressing can be made ahead of time and chilled. If you don't have time to make the dressing, any store bought poppyseed dressing works great too.
In a large bowl toss together fruit, nuts, feta, and spinach with enough dressing to coat. I like to then divide that out onto each person's plate and then make the plates look nice by adding the chicken, avocado, and a little extra dressing on top of each plate or bowl individually.
If making for a large group, toss all ingredients together in an oversized bowl, but wait to dress until just before serving so spinach doesn't wilt.
To make this salad a little lighter, you can use a strawberry vinaigrette. Puree these ingredients in a blender:
2 tbsp. olive oil
2 tbsp. white vinegar
1 1/2 c. fresh strawberries
1/3 c. fresh squeezed lemon juice
1/4 c. white sugar
Before serving toss some of this strawberry dressing with the chicken, then toss the chicken into the salad and dress the salad. This is a great summer fresh variation!