Heat grill to medium high heat. Sprinkle chicken breast with salt and pepper on both sides. Pour balsamic and worcestershire sauce over the top and let marinate while the grill heats.
Once grill is hot, lightly oil chicken with avocado oil. Grill chicken over direct heat 5 minutes on each side before moving to indirect heat until internal temperature reaches 165° F. Remove from grill and slice.
While chicken is cooking, place spinach or spring mix in a bowl. Add cherries, almonds, goat cheese and basil.
To make the dressing, add all ingredients to a mason jar or other container with a lid and shake to combine.
Add sliced chicken and dressing to salad and serve.