1. If your chicken breasts are on the thicker side, butterfly them for even cooking: Lay your hand flat on top of the breast and using a sharp knife, carefully slice through horizontally without cutting all the way through; open the breast to resemble a butterfly. Season each chicken breast all over with salt.

2. Heat a medium-sized skillet over medium heat. Add enough olive oil to the skillet to cover the bottom of the pan. Add the chicken breasts, cooking in batches if necessary to avoid overcrowding, and cook for 5 minutes. Flip and continue to cook approximately 5 minutes more. Once the breasts are cooked through and nicely browned, remove from the skillet and place on a platter to rest.

3. Meanwhile, whisk the yogurt, horseradish, mustard, and apple cider vinegar together in a medium bowl. Season with salt and pepper to taste.

4. Cut the cooked chicken breasts into slices.

5. Divide the salad greens, cherries, and pecans evenly among four plates. Top each plate with chicken slices and drizzle the dressing over the top just before serving.

1. Line a rimmed baking sheet with parchment paper.

2. In a mixing bowl, combine the maple syrup and vanilla extract with the yogurt. Stir to combine.

3. Spread the yogurt mixture about 1/4-inch thick, as evenly as possible, over the parchment paper in a rectangle shape.

4. Place the berries and fruit pieces strategically on top.

5. Sprinkle with shredded coconut and place in the freezer for approximately 3 hours, or until the yogurt is frozen. Cut or break into approximately 16-20 pieces and serve.

6. Store leftover bark in the freezer in a sealed stasher bag or container with an airtight lid. Will last up to 3 months in the freezer.