01 -
In a medium glass jar with a lid, combine olive oil, honey, apple cider vinegar, mustard, salt, and pepper. Seal and shake vigorously until well blended. Taste and adjust seasonings if needed. Divide mixture in half, reserving one portion for later use as salad dressing.
02 -
Place chicken in a large ziplock bag and add the remaining half of the marinade. Seal bag and toss to ensure chicken is evenly coated. Marinate for at least 20 minutes at room temperature, or preferably overnight in the refrigerator for more tender results.
03 -
Preheat grill to high heat. Place marinated chicken on the grill, reduce heat to medium, and cook for 5-7 minutes per side until internal temperature reaches 74°C (165°F). Transfer chicken to a platter and allow to rest while preparing the salad.
04 -
In a large serving bowl or on individual plates, arrange the mixed greens, thinly sliced apple, crumbled white cheddar, dried cranberries, and nuts.
05 -
Slice the rested chicken and arrange over the salad. Drizzle with the reserved vinaigrette, toss gently to combine, and serve immediately. Store any unused dressing in an airtight container in the refrigerator for up to one week.