In a small jar combine all the marinade/dressing ingredients and shake to emulsify. Pour ⅓ of the dressing over the chicken and allow it to marinate for 20 minutes over the counter, or overnight in the fridge. Reserve the remaining dressing, making sure it didn't touch the raw chicken to use later on the salad.
Preheat a grill pan or an outdoor grill over medium heat. Grill the chicken until the internal temperature reads 165F. Once the chicken is done cooking, transfer to a chopping board and allow it to sit for 5 minutes before slicing it.
To a large salad bowl add the arugula, blueberries, avocado, onion, crumbled feta and pistachios. Top with the sliced chicken and the reserved dressing. Toss to combine and enjoy!
