Preheat oven to 400 degrees. Thinly slice the chives and celery. Halve the grapes. Cut the baguette into 3/4-inch cubes. Roughly chop the pecans. Mince the garlic.

Make the garlic croutons: toss the baguette cubes on a baking sheet with 1 tablespoon olive oil, garlic, salt, and pepper. Place in the oven to toast for 8-10 minutes, until golden brown and crispy.

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook 3-4 minutes per side, until golden brown. Remove croutons from the baking sheet in the oven and replace with the chicken. Bake chicken for 6-8 minutes, until cooked through and juices run clear when pierced with a knife. Let cool slightly, then dice into 1/2-inch cubes.

Meanwhile, make the dressing: in a large bowl, combine the chives, 1 tablespoon red wine vinegar, 2 tablespoons mayonnaise, 1 teaspoon honey, and 1/2 tablespoon olive oil. Season with salt and pepper.

Toss the diced chicken into the dressing along with the grapes, celery, mixed greens and pecans. Season with salt and pepper.

Plate the salad, then top with croutons and enjoy!