Pound or butterfly the 2 chicken breasts to an even thickness (~1/2 inch) if needed. In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp Dijon mustard and 1 tsp honey. Season chicken on both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place chicken in a shallow dish or zip-top bag and pour marinade over it. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Grill or pan-sear chicken

Preheat grill to medium-high (about 400°F / 200°C) or heat a large skillet over medium-high heat with 1 tbs oil. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. If pan-searing, cook 5–7 minutes per side. Transfer chicken to a cutting board and rest for 5 minutes, then slice thinly against the grain.

Raspberry Walnut Vinaigrette

Make the dressing while chicken rests. In a blender or using an immersion blender, combine 3 oz raspberries, 3 tbs walnut oil, 1 tbs red wine vinegar, 1 tsp honey or maple syrup, 1 tsp minced shallot, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth. Taste and adjust seasoning—add a little more vinegar if you want more tang or a touch more honey for sweetness. If the vinaigrette is too thick, thin with 1–2 tsp warm water until desired consistency is reached. Strain through a fine mesh sieve if you prefer a smooth dressing without seeds.

Assemble Salad

In a large bowl or on individual plates, arrange 6 cups mixed salad greens evenly.

Scatter 1 cup quartered strawberries, 1 cup blueberries, and the thinly sliced Granny Smith apple over the greens.

Add 3 ounces shredded Monterey Jack cheese evenly across the salad.

Top with 3 ounces candied pecans for crunch and sweetness.

Arrange the sliced grilled chicken on top of the salad.

Drizzle the raspberry walnut vinaigrette over the salad—start with about 3–4 tablespoons and add more to taste. Toss gently if serving family-style or leave layered if plated individually.

Garnish with lemon wedges if desired and serve immediately.