In a mason jar, combine 1 cup of thawed and pureed blackberries, 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ¼ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of garlic powder. Seal the jar tightly and shake vigorously for about 30 seconds until all ingredients are well combined and emulsified.

In a large salad bowl or serving platter, add 5 cups of fresh spring salad greens as the base. Scatter 1 cup of thinly sliced radishes evenly, followed by 1 and ½ cups of halved grape tomatoes.

Gently layer 2 sliced avocados over the salad. Sprinkle ⅓ cup of sliced almonds on top for a nutty crunch.

Add 2 cups of pre-cooked grilled chicken strips evenly over the salad, followed by 1 cup of thawed blackberries.

Crumble ¼ cup of feta cheese over the salad and drizzle the prepared blackberry vinaigrette on top. Toss gently to combine.

Let the salad sit for a few minutes to allow the flavors to meld before serving.