Step 1

Sprinkle with julienned fresh basil before serving.

Step 2

Combine mustard, sugar, salt, and pepper in large bowl. Transfer 3 tablespoons mustard mixture to second large bowl; set aside. Pat chicken dry with paper towels. Add chicken to remaining mustard mixture (in first bowl) and toss to coat.

Step 3

Grill chicken over hot fire until well browned and registering 160 degrees, about 6 minutes per side. Transfer chicken to cutting board and tent with foil.

Step 4

Whisk oil and vinegar into reserved mustard mixture. Add mesclun and toss to combine. Slice chicken ¾ inch thick. Top salad with raspberries, avocado, pecans, and chicken. Season with salt to taste, and serve.