Whisk together all ingredients for the chicken marinade, pour over chicken in a shallow baking dish and cover with plastic wrap. Marinate for 30 minutes.
After marinating, drain and let chicken rest at room temperature for 20 minutes.
Preheat a grill or grill pan over high heat. Grill each side of chicken breast for 3-4 minutes or until it gently bounces back when pressed. Let rest for 5 minutes and then slice thin. If making ahead, chill chicken.
In a small mixing bowl, whisk together all ingredients for the vinaigrette.
In a large mixing bowl, toss together the lettuce, cabbage, and vinaigrette (use as much vinaigrette as desired - can do less/more than what the recipe makes).
Divide the lettuce among 4-6 bowls (depending on your serving size).
Top each salad with granola, berries, apples, blue cheese, walnuts, and sliced chicken.