1. If you don’t have pre-cooked chicken, season 1-1.5 lbs of boneless, skinless chicken breasts or thighs with salt and pepper. Cook in a skillet over medium heat for 6-8 minutes per side, or bake at 375 F (190 C) for 20-25 minutes, until cooked through and no longer pink. Let it cool completely, then shred or dice it into bite-sized pieces.

2. In a large mixing bowl, combine the shredded or diced cooked chicken, mixed greens, chopped apple, dried cranberries, chopped walnuts or pecans, sliced red onion, and fresh parsley. Gently toss these ingredients together to distribute them evenly.

3. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously with a fork or shake well until the dressing is fully emulsified and creamy.

4. Pour about half of the homemade balsamic dressing over the chicken and vegetable mixture. Add more to your preference, ensuring the salad is lightly coated, not drenched.

5. Using tongs or clean hands, gently toss all the ingredients together until the chicken and vegetables are evenly coated with the dressing. Be careful not to over-mix, as this can bruise the greens.

6. Taste a small portion of the salad and adjust seasonings if necessary. You might want to add a pinch more salt, pepper, or a splash more balsamic vinegar to suit your palate.

7. Divide the harvest chicken salad among plates and serve immediately for the freshest taste and texture.