Marinate the chicken: place chicken in a large bowl or ziplock bag. Whisk together marinade of olive oil and seasonings. Pour over chicken. Cover/seal and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees.
Cook the farro (according to package directions) and toast the pecans. To toast pecans, spread them on a baking sheet and toast for 5-7 minutes, just until fragrant. Remove from heat and set aside.
Make the dressing: add all of the dressing ingredients to blender and puree until smooth. Set aside.
Preheat grill to high heat. Grill chicken breast on each side for roughly 4 minutes each side. Turn chicken breast at 45-degree angle to ensure grill marks.
Move chicken to a baking sheet and finish cooking until done. The internal temperature should reach 160-165 degrees.
Let chicken and farro cool and mix together in a large salad bowl with 2 Tbsp. of dressing, the apple cider vinegar, and a pinch of salt.
Compose each salad by plating the greens and topping with apples, onion, pecans, cranberries, and the chicken/farro mixture. Drizzle on additional dressing to taste. Enjoy!