Directions:

1. Preheat oven to 375°. Line baking sheet with foil and lightly spray with nonstick cooking spray.
2. Season chicken with salt and pepper. Set aside.
3. Mix eggs with water in shallow dish to make an egg wash.
4. Combine the almonds, flour, chili powder, onion powder, dry mustard, and salt in separate shallow bowl
5. Working with one piece at a time, coat chicken breast in egg wash and then almond crust mixture. Place on prepared baking sheet. Repeat with remaining chicken. Bake for 15-20 minutes.
6. While chicken is cooking, prepare salad and dressing.
7. To assemble salad, make base with spinach in large bowl or individual bowls. Top spinach with blackberries, grape tomatoes, pumpkin seeds, and feta cheese. Set aside.
8. Mix all ingredients for dressing in small bowl. Dressing should be slightly thick.
9. Chicken is fully cooked when meat thermometer registers 165°F when inserted into the thickest part of the chicken breast. Allow to cool and then top salad with chicken.
10. Drizzle salad dressing over salad and chicken. Enjoy!