Heat a skillet over medium heat and add a splash of olive oil. Add cooked chicken and sauté for 5-7 minutes until golden brown. Remove from heat and let cool slightly.

In a large mixing bowl, combine spring mix lettuce, blackberries, diced avocado, and walnuts. Gently toss to mix.

In a small bowl, whisk together blackberry balsamic vinegar and honey until well combined.

Drizzle dressing over the salad mixture and gently toss until evenly coated.

Plate the salad immediately or let it rest for a few minutes before serving.