Cut the chicken breast in half lengthwise, creating 2 thin pieces. Place in a zip-top bag and add 1/4 cup of the Tessemae’s Balsamic Dressing. Refrigerate for at least 2 hours.
Heat a grill or a grill pan over medium heat. Grill the chicken until cooked through, 6-8 minutes per side. Cool slightly, then cut into small bite-sized pieces.
Roughly chop the lettuce and place in a large bowl. Add the blueberries, dried cherries, almonds, feta cheese and chicken. Toss to combine. Drizzle with 2-3 tablespoons of the Tessemae’s Balsamic Dressing and toss to coat. Add more dressing, if desired.