For the Blackberry Vinaigrette & Marinade

1. Combine blackberries, balsamic vinegar, olive oil, honey, Dijon mustard, tamari sauce, garlic, salt, and pepper in a blender or food processor.
2. Blend until smooth, leaving a few chunks if desired.
3. Pour 1/3 of the vinaigrette over the chicken breasts to marinate. Reserve the rest for the salad dressing.
4. Refrigerate the marinated chicken for at least 30 minutes or overnight for best flavor.

For the Grilled Chicken

1. Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill surface.
2. Remove chicken from the marinade and discard the used marinade.
3. Grill chicken for 6–8 minutes per side, flipping once, until cooked through (internal temperature should reach 165°F).
4. Let the chicken rest for 5 minutes, then slice into strips.

For the Fried Goat Cheese

1. Slice goat cheese into 1/4-inch thick discs. Chill the discs in the freezer for 10–15 minutes.
2. Prepare a dredging station with three bowls:
   • Flour (optional).
   • Beaten egg.
   • Panko breadcrumbs.
3. Dredge each goat cheese disc in flour (if using), then coat with egg, and finally cover with Panko breadcrumbs.
4. Heat 2–3 tablespoons of oil in a non-stick pan over medium heat.
5. Fry goat cheese discs until golden brown, about 1–2 minutes per side. Drain on a plate lined with paper towels.

Assembling the Salad

1. Arrange a generous handful of baby greens on each plate or a large serving bowl.
2. Add sliced grilled chicken, fresh blackberries, avocado slices, red onion, and crumbled bacon.
3. Sprinkle pistachios over the salad.
4. Top with 1–2 fried goat cheese discs per plate.
5. Drizzle the reserved blackberry vinaigrette over the salad just before serving.