If not already cooked, poach or roast chicken breasts until internal temperature reaches 165°F (74°C). Cool slightly, then dice or shred into bite-size pieces. Measure 2 cups for the salad.

Prep produce

Wash and thoroughly dry the mixed greens in a salad spinner. Thinly slice the celery on the bias to yield about 1 cup. Halve the grapes. Core and dice the apple into 1/2-inch pieces and toss immediately with 1 tablespoon lemon juice to prevent browning.

Season

In a large mixing bowl combine the cooked chicken, celery, grapes, and apples. Add 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper and toss gently to distribute seasoning.

Assemble

Place the 5 cups of mixed greens on a serving platter or divide among 4 plates. Spoon the chicken-fruit mixture over the greens. Sprinkle the chopped candied pecans on top just before serving to maintain crunch.

Poppyseed Dressing (Gluten Free)

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.

Stir in 1 teaspoon poppy seeds. If the dressing is too thick, add up to 1 teaspoon water at a time until the desired pouring consistency is reached (usually 1 teaspoon). Taste and adjust seasoning—add a pinch more salt or a little extra honey for sweetness, if needed.

Refrigerate the dressing for at least 15 minutes to allow flavors to meld and poppy seeds to hydrate. Shake or whisk again before serving.

Dress the salad just before serving: drizzle about 3 to 4 tablespoons dressing over the assembled salad and serve remaining dressing on the side. Adjust amount to taste.