Method

In small bowl, whisk together mustard, oil, thyme, salt and pepper; brush over chicken.

Place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside. Transfer to cutting board; slice thinly and keep warm.

Dressing:
Meanwhile, in large bowl, whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper. Add greens, pear, cheese and pecans; toss to coat. Divide among 4 plates, arranging chicken slices attractively over top.