If you don’t have the Cinnamon Raisin Tigernut Granola ready, go ahead and make that first. (It’s a great thing to always have on hand to throw on top of salads, bowls, and to snack on!)

For the salad, preheat the oven to 425 F. Put the chicken breasts in a baking dish and sprinkle both sides of each breast with the oregano, thyme, garlic powder, and sea salt.

Put in the oven for 18-22 minutes (less for smaller chicken breasts and longer for bigger ones) or until an instant-read thermometer says 165 F.

Meanwhile, slice the pears (no need to peel them), wash the grapes and remove from the stems, and deseed the pomegranates (if not using already pre-seeded arils).

Mix the salad dressing ingredients together and mix. I like to mix them in a small jar with a lid and shake, but you can also mix them in a small bowl and whisk them together.

Divide the greens between the plates, then divide the fruit between each plate, and add a large scoop of granola to each plate. When the chicken is done, slice thinly and divide evenly between the plates. Finally either drizzle each plate with the dressing or serve it on the side.