Brush the chicken on both sides with olive oil, then season generously with salt and pepper.

Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat.

Place pineapple slices and chicken breasts on the grill.

Cook for about 5 per side or until the chicken is cooked through, and no longer pink on the inside.

Remove pineapple and chicken and let cool for at least 10.

Then slice chicken into strips, and cut pineapple into chunks.

In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined.

Drizzle or toss with salad dressing, and serve immediately

Whisk all ingredients together until blended.

Let sit for at least 10 for flavors to meld.

Whisk again until blended, then drizzle over salad.