Start with the chicken. If possible, marinate the chicken breasts for at least 30 minutes in a splash of olive oil, salt, and pepper. Then grill or sear them until fully cooked. This gives the chicken a flavorful kick that’s hard to beat.

Whisk together the white balsamic vinegar, olive oil, honey, sea salt, black pepper, garlic powder, and Dijon mustard in a bowl. This will serve as a tangy dressing, enhancing the flavors of your salad.

In a non-stick skillet, add pecans and a touch of honey. Cook on medium heat until they become golden brown and fragrant. Toss them periodically to prevent burning. Remove from the heat and let them cool.

In a large bowl, combine the mixed baby greens, diced tomatoes, shaved red onion, dried cranberries, and apple crisps. Toss lightly to mix the ingredients evenly.

Once the chicken is done, let it rest for a few minutes. Slice it into bite-sized pieces and add it to the salad.

Top the salad with the crumbled Gorgonzola and cooled caramelized pecans. Their crunch adds a delightful contrast to the soft greens.

Finally, drizzle your homemade vinaigrette over the salad. Toss gently to coat all the ingredients without wilting the greens.