Sonoma Chicken Salad

Make the garlic croutons: toss the baguette cubes on a baking sheet with 1 tablespoon olive oil, garlic, salt, and pepper. Place in the oven to toast for 8-10 minutes, until golden brown and crispy.

Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook 3-4 minutes per side, until golden brown. Remove croutons from the baking sheet in the oven and replace with the chicken. Bake chicken for 6-8 minutes, until cooked through and juices run clear when pierced with a knife. Let cool slightly, then dice into ½-inch cubes.

Meanwhile, make the dressing: in a large bowl, combine the chives, 1 tablespoon red wine vinegar, 2 tablespoons mayonnaise, 1 teaspoon honey, and ½ tablespoon olive oil. Season with salt and pepper.

Toss the diced chicken into the dressing along with the grapes, celery, mixed greens and pecans. Season with salt and pepper.