If you do not have cooked chicken ready, poach, roast, or use rotisserie chicken to yield about 3 cups shredded or diced chicken. For poaching: place 2 boneless skinless chicken breasts in a pot, cover with water or low-sodium chicken broth, add a pinch of salt, bring to a gentle simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice.

Toast pecans

Heat a small dry skillet over medium heat. Add 3 tablespoons pecans and toast, shaking the pan, until fragrant and lightly browned, 3–4 minutes. Remove to a plate to cool, then roughly chop.

Prep produce and cheese

Wash and spin dry the field greens. Halve the cherry tomatoes. Wash grapes and slice them in half. Slice or arrange 1 cup fresh fruit (for example, thin apple or pear slices or a mix of berries). Shred 3/4 cup sharp cheddar (the ingredient list shows '3 quarters'—use about 3/4 cup shredded).

Assemble salad

In a large bowl, place the 5 cups field greens. Scatter the shredded chicken evenly over the greens, then add the halved grapes, halved cherry tomatoes, toasted pecans, shredded cheddar, and fresh fruit. Toss gently to combine or arrange components attractively if plating composed salads. Keep crackers on the side to maintain texture.

Balsamic Honey Mustard Dressing

In a small bowl or jar, combine 1 tablespoon balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard (optional), 2 teaspoons honey, 1 teaspoon fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Whisk vigorously until the dressing emulsifies and is smooth, or close the jar and shake until combined. Taste and adjust seasoning—add a little more honey if you prefer sweeter, or more lemon juice for brightness.

Drizzle the dressing over the assembled salad just before serving (about 2–3 tablespoons for the whole salad, or to taste). Toss lightly to coat, or serve dressing on the side so guests can add their preferred amount.