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Preheat grill to medium-high.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Grill baguette slices over the coolest part of the grill until toasted on the bottom, 1 to 3 minutes. Turn over, sprinkle with cheese and cook until the cheese melts, 1 to 3 minutes.
Meanwhile, whisk oil, vinegar, mustard and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Add escarole, apples and onion; toss to coat.
Slice the chicken. Divide the salad among 4 plates, top each with some chicken and serve with the cheese toasts.