Pat the chicken breasts dry with paper towels. Lightly pound to an even thickness (~1/2 inch) if needed. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush each breast with 1 tablespoon olive oil. Preheat a grill or grill pan over medium-high heat. Grill the chicken 4-6 minutes per side, or until an instant-read thermometer reads 165°F (74°C) and the juices run clear. Remove from grill and let rest 5 minutes, then slice thinly across the grain.

Prepare fruit and greens

While chicken rests, place 6 cups mixed salad greens in a large serving bowl or divide among 4 plates. Core and thinly slice the Granny Smith apple and toss with a light squeeze of lemon or a few drops of water if desired to slow browning (optional). Add 1 cup sliced strawberries and 1 cup blueberries to the greens. Sprinkle 3 tablespoons shredded Monterey Jack cheese over the salads.

Add chicken and pecans

Arrange the sliced grilled chicken over the dressed greens and fruit. Scatter 3/4 cup candied pecans (see note) over the salad for crunch.

Raspberry Walnut Vinaigrette

Toast walnuts in a dry skillet over medium heat 2-3 minutes until fragrant, watching carefully so they don't burn. Let cool slightly.

In a blender or food processor, combine 1/2 cup raspberries, toasted 2 tablespoons walnut pieces, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse until mostly smooth.

With the blender running on low, slowly stream in 4 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens. If the vinaigrette is too thick, add up to 1 tablespoon water, 1 teaspoon at a time, to reach desired consistency. Taste and adjust seasoning.

Drizzle desired amount over each salad just before serving (about 2-3 tablespoons per serving), or serve on the side.