Begin by butterflying the chicken breasts (see notes), then place them in a large bowl. Combine the 1/2 cup olive oil, white wine vinegar, 1 1/2 Tbsp. honey, 2 cloves of minced garlic, 2 tsp. salt, basil, and oregano, then pour it over the chicken. Move the chicken pieces around to make sure that the marinade is covering all of it. Marinade for 3-4 hours, or overnight. Preheat the oven to 350° and line a baking sheet with foil. Place the chicken on the sheet and bake for 15-20 minutes, or until it registers 160° on an internal thermometer. Allow to cool, then slice thinly. In a blender, combine the apple juice concentrate, 1/4 cup olive oil, 1 Tbsp. honey, golden balsamic vinegar, ground mustard, 1/2 tsp. salt, white pepper, and whole garlic clove. Blend until smooth. To serve the salad, place the spring greens in a large serving bowl and toss with chicken, blueberries, 1 cup of apple chips, and almonds if using. Sprinkle the remaining blueberries and apples on the top, and serve with the dressing on the side.