Thoroughly wash and dry the mixed salad greens, then place them in a large salad bowl.

Cook the chicken breast in a skillet over medium heat for about 20 minutes until it reaches an internal temperature of 165°F (75°C), then cool and dice.

Dice the medium apple, leaving the skin on, and set it aside.

Thinly slice the red onion and add it to the bowl with the greens.

Add the diced chicken, dried cranberries, and chopped pecans or walnuts to the bowl and toss gently.

Crumble the feta cheese over the salad.

Drizzle the balsamic vinaigrette over the salad and toss gently to combine.

Taste and adjust seasoning if necessary.

Serve immediately or chill for up to 30 minutes before serving.