To prepare the vinaigrette, place all of its ingredients into a small bowl and whisk together vigorously, until well blended.
Cut the chicken breasts in half lengthwise (to come up with two thin cutlets) and place in a large bowl. Season with salt if desired. Add two tablespoons of the citrus vinaigrette and gently massage with your hands for a couple of minutes to get the meat absorb the liquid. Let rest and marinate at room temperature for 15 minutes while you are preparing the vegetables.
Place the red the onion, bell peppers and cherry tomatoes in a separate medium bowl. Add two tablespoons of vinaigrette and toss gently using your hand. Set aside.
Fire up your grill and set the temperature to medium, about 300F. Grill chicken breasts over direct heat about 2-3 minutes per side, or until cooked and the internal temperature reached 165F. Set aside and keep warm.If you don't have access to a grill, you can cook the chicken breast in a skillet using an easy method provided in the 10-Minute Pan-Fried Chicken Breast recipe.
Assemble the salad by spreading spring mix on the bottom of a serving plate. Add one half of a chicken breast, sliced into bite size pieces. Add the red onion, bell pepper and tomato mix on both sides of the chicken. Add the shredded carrots and beets. Garnish with crumbled feta, almonds, cranberries and chopped parsley. Drizzle with more dressing and serve.
To make roasted almonds, place raw almonds on a baking sheet and bake in a pre-heated oven at 350F for 17 minutes. Cool down then cut into slivers with a sharp knife.