Preheat oven to 350 degrees then spread pecans out on a baking sheet. Bake for 5 minutes or until pecans are toasted and fragrant, shaking pan halfway through. Remove to a plate to cool completely then place pecan pieces into a food processor and process until they resemble fine crumbs. Pour into a shallow dish then add panko bread crumbs, salt, and pepper and mix together.
Stir together maple syrup and Dijon mustard in a small dish then brush chicken breasts with the mixture and dunk into pecan/panko mixture, covering both sides well. Place onto a nonstick sprayed cooling rack set atop a baking sheet then spray tops with extra virgin olive oil or nonstick spray. Bake for 18-20 minutes, or until chicken is cooked through. Cool slightly then slice.
Divide lettuce between plates then top with apples, cranberries, feta cheese, green onions, and maple-pecan crusted chicken.