Adapted from Panera/The Cookin' Chemist Original
Preheat the grill. Salt and pepper both sides of the chicken breasts. Grill until cooked through. Let set for 5 minutes. Slice.
Divide the salad greens between 4 plates (we usually do 2 plates and 2 bowls for lunches). Top with the berries, pineapple, mandarin oranges, pecans, and feta cheese. Top with the sliced chicken. Add dressing in desired amounts.