If using raw chicken, poach or roast two medium boneless skinless chicken breasts (about 1 lb) until internal temperature reaches 165°F (74°C), then let rest and shred or dice to measure 3 cups. If using leftover or rotisserie chicken, shred or dice to measure 3 cups. Chill for 10 minutes if you'd like a cooler salad.

Prepare greens and vegetables

Rinse and spin dry the mixed salad greens. Slice the cucumber into half-moons to make about 1 cup. Thinly slice the celery to yield 1 cup and slice the red onion very thin (about 1/4 cup). Combine the greens, cucumber, celery, and red onion in a large mixing bowl and toss gently to distribute.

Add the shredded/diced chicken to the bowl with the salad base and gently fold to combine so chicken is evenly distributed.

Make dressing

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs plain Greek yogurt, 2 tbs white balsamic vinegar (or apple cider vinegar), 1 tsp honey, 1 tsp Dijon mustard, and 1 tsp fresh lemon juice. Whisk or shake vigorously until smooth.

Season the dressing with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or another 1/2 tsp vinegar for more tang.

Assemble the salad

Pour about half of the dressing over the salad and chicken, then toss gently to coat everything evenly. Add more dressing to taste (reserve extra to serve on the side if desired).

Sprinkle 3 tbs dried cherries over the tossed salad, followed by 1/2 cup toasted chopped pecans or walnuts. Add 1/4 cup crumbled goat cheese or feta if using.

Garnish with 1 tbsp finely chopped parsley or chives and 1/2 tsp lemon zest if using. Finish with a light crack of black pepper to taste.

Serve immediately on plates or pack into containers. Leftovers: store dressing separately or drizzle before serving; salad will keep 1–2 days refrigerated if dressing is kept apart.