Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Remove from heat and let rest on a cutting board for 5 minutes, then slice thinly across the grain into 1/4-inch slices.

Toast pecans

While chicken rests, toast pecan halves in a dry skillet over medium heat, stirring frequently, 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool.

Assemble salad

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved strawberries, and the blueberries. Add sliced grilled chicken, toasted pecans, and 1 cup crumbled feta. Toss gently to combine just before dressing to avoid wilting the greens.

Raspberry Balsamic Vinaigrette

Make dressing

Place 3 oz raspberries, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a blender or food processor. Pulse until mostly smooth.

Emulsify

With the blender running on low, slowly drizzle in 4 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens. If the vinaigrette is too thick, add up to 1 tablespoon warm water to thin to desired consistency. Taste and adjust seasoning (add more salt or honey as needed).

Dress salad

Right before serving, drizzle the vinaigrette over the assembled salad (start with about 3–4 tablespoons, toss gently, and add more to taste). Divide among plates or serve family-style.