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.