Preheat your oven to 350 degrees.
Drizzle each chicken breast with a little olive oil and sprinkle with salt and pepper.
Add to a baking sheet and bake for about 35 minutes until fully cooked. Set aside to cool until room temperature.
Once the chicken has cooled, pick all the meat off the bone and add it to a bowl of an electric mixer. Add in yogurt and celery.
Mix the chicken on medium/low speed until shredded and mixed.
Stir in the grapes, apples, and pecans. Add more yogurt if needed and season with salt and pepper.
Lay out 2 cups baby spinach onto each plate and top each plate with equal amounts of chicken salad.
