Instructions

1. Heat grill or grill pan to medium-high.
2. Sprinkle chicken with garlic, 1/4 teaspoon each of the salt and pepper.
3. Grill until internal temperature reaches 165°F, about 8 minutes per side; set aside to cool.
4. Heat oven to 375°F. Spread pecans on a cookie sheet; bake until fragrant, 5 to 7 minutes.
5. In a mixing bowl, whisk the balsamic, white balsamic, honey, mustard and remaining salt and pepper.
6. Continue whisking while gradually adding the olive oil. Stir in the poppy seeds; set aside.
7. With two forks, shred the chicken.
8. In a large salad bowl, toss the arugula and spinach with about ½ cup of the vinaigrette.
9. Top with chicken, blueberries, cheese and pecans and toss gently.
10. Reserve remaining vinaigrette for another use.