If you don't have cooked chicken, preheat oven to 200°C / 400°F. Season 2 boneless skinless chicken breasts with salt and pepper and a drizzle of olive oil. Roast on a sheet pan 18–22 minutes until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice or shred into roughly 1/2-inch pieces. Cool slightly before adding to salad.

Place 6 cups mixed salad greens in a large bowl or on a platter. Distribute 2 cups cooked chicken evenly over the greens.

Add 1 cup sliced strawberries, 1/2 cup blueberries, 1/2 cup thinly sliced cucumber (if using), and 1/4 cup very thinly sliced red onion over the greens and chicken.

Scatter 1/2 cup crumbled goat cheese (or feta) and 1/2 cup chopped candied or toasted pecans over the top.

Dressing

In a small bowl or jar add 3 tablespoons white wine vinegar, 1 1/2 tablespoons honey, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Whisk to combine.

Slowly whisk in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

If using a jar, secure lid and shake vigorously 20–30 seconds until well combined.

Just before serving, drizzle dressing over the salad (start with 3–4 tablespoons, toss lightly, then add more to taste). Alternatively serve the dressing on the side.

Assembly & garnish

Toss the salad gently to distribute dressing, taking care not to crush the berries.

Sprinkle torn fresh mint or basil leaves over the salad and add a few whole pecans for presentation if desired.

Serve immediately so greens stay crisp and berries stay fresh.