Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat chicken dry with paper towels. Season with garlic salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast chicken in the middle of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.

While chicken roasts, heat the same pan over medium-low. When hot, add almonds, 1 tbsp sugar and 1/2 tbsp water (dbl both for 4 ppl) 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, the sugar will be hot! Do not touch pralines until cool.)Sprinkle a pinch of salt over pralines.

Core, then cut apple into 1/2-inch pieces. Add vinegar, blueberry jam, mustard, 1 tsp water and 2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then whisk to combine.

Add spring mix to a large bowl. Drizzle half the vinaigrette over top, then toss to coat.

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