• Heat a large non-stick pan over medium-low heat.
• When hot, add almonds, 1 tbsp (2 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan.
• Toast, stirring often, until almonds are golden-brown and coated in caramel glaze, 3-4 min.
• Carefully arrange almond pralines on a plate in a single layer. (NOTE: Be careful — caramel will be hot! Do not touch pralines until cool.)
• Sprinkle a pinch of salt over top.

• Meanwhile, pat chicken dry with paper towels. Season with garlic salt and pepper.
• When almond pralines are done, reheat the same pan over medium.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**

• While chicken cooks, core, then cut apple into 1/2-inch pieces.
• Add vinegar, blueberry jam, mustard, 1 tsp (2 tsp) water and 2 tbsp (4 tbsp) oil to a small bowl.
• Season with salt and pepper, then whisk to combine.
• When chicken is done, add spring mix to a large bowl.
• Drizzle half the blueberry vinaigrette over top, then toss to coat.

• Thinly slice chicken.
• Divide salad between plates. Top with apples, then chicken. 
• Drizzle remaining blueberry vinaigrette over top. 
• Sprinkle with almond pralines. 

If you've opted for double chicken, prep and cook it in the same way the recipe instructs you to prep and cook the regular portion of chicken. Work in batches if necessary.