Grill chicken breasts until cooked through and allow to chill.

Prepare the balsamic vinaigrette by whisking together balsamic vinegar, Dijon mustard, minced garlic, black pepper, and salt.

Slowly drizzle in olive oil while whisking continuously to emulsify the dressing.

Chill the dressing until serving.

In a large bowl, toss mixed baby greens, halved red seedless grapes, chopped Granny Smith apple, and diced celery (if using).

Add the desired amount of balsamic vinaigrette dressing and toss to coat.

Divide the salad evenly onto two chilled plates.

Top with sliced, chilled grilled chicken breast, candied walnuts, and crumbled Gorgonzola cheese.

Serve immediately and enjoy!