Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 5–7 minutes per side, or until golden and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Reduce heat to medium if the outside browns too quickly.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/4-inch thick strips or bite-sized pieces.

Toast pecans

Place pecans in a dry skillet over medium heat. Toast, stirring frequently, 3–5 minutes until fragrant and slightly darker. Remove to a bowl to cool, then roughly chop. (Alternatively toast in a 350°F/175°C oven for 6–8 minutes.)

Make dressing

In a small bowl or jar combine 3 tbs white balsamic (or apple cider) vinegar, 1.5 tbs honey, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until dressing is emulsified. Taste and adjust seasoning or honey for sweetness.

Assemble salad

In a large bowl combine 6 cups mixed salad greens, 2 cups sliced strawberries, 1/2 cup thinly sliced celery, and 1/4 cup very thinly sliced red onion.

Add the sliced chicken, 3/4 cup toasted chopped pecans, and 1/2 cup crumbled feta or goat cheese.

Pour dressing over the salad (start with about 3/4 of the dressing), and gently toss to coat. Add more dressing to taste. Adjust salt and pepper if needed.

Plate the salad, sprinkle with optional torn basil or mint and 1/2 tsp lemon zest if using, and serve immediately.