Before starting, wash and dry all produce. Heat a large non-stick pan over medium-low heat.When hot, add almonds, 1 tbsp (2 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan. Toast, stirring often, until almonds are golden-brown and coated in caramel glaze, 3-4 min.Carefully arrange almond pralines on a plate in a single layer. (NOTE: Be careful, sugar will be hot! Do not touch pralines until cool.)Sprinkle a pinch of salt over top.

Meanwhile, pat chicken dry with paper towels. Season with garlic salt and pepper.When almond pralines are done, reheat the same pan over medium.When hot, add 1/2 tbsp oil, then chicken. Cook until golden-brown and cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan. Cook chicken in 2 batches, using 1/2 tbsp oil per batch, if needed.)

While chicken cooks, core, then cut apple into 1/2-inch pieces.Add vinegar, cranberry spread, mustard, 1 tsp (2 tsp) water and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.When chicken is done, add spring mix to a large bowl. Drizzle half the cranberry vinaigrette over top, then toss to coat.

Cut chicken into 1-inch pieces.Divide salad between plates. Top with apples, then chicken. Drizzle remaining cranberry vinaigrette over top. Sprinkle with almond pralines.