If you don't have cooked chicken, poach or roast about 2 medium boneless skinless chicken breasts (to yield ~3 cups shredded). To poach: place breasts in a single layer in a saucepan, cover with water or low-sodium chicken broth, add a pinch of salt, bring to a gentle simmer, then cover and cook 10–12 minutes until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then shred or dice.

Transfer the mixed salad greens to a large bowl. Pat the cooked chicken dry if necessary and add the diced/shredded chicken to the greens.

Add the sliced strawberries, blueberries, dried cranberries, thinly sliced red onion, and toasted pecans to the bowl with greens and chicken.

Sprinkle the crumbled feta or goat cheese over the top. If using avocado, add sliced avocado just before serving to prevent browning.

Vinaigrette

In a small jar or bowl, combine the balsamic vinegar, Dijon mustard, maple syrup (or honey), minced shallot, and lemon juice. Whisk briefly to blend.

Slowly stream in the extra-virgin olive oil while whisking constantly (or close the jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette.

Season the dressing with salt and freshly ground black pepper. Taste and adjust sweetness or acidity: add another 1/2 tsp maple/honey for sweetness or 1/2 tsp lemon for brightness if desired.

Assemble & serve

Right before serving, drizzle about half of the vinaigrette (or to taste) over the salad and gently toss to coat evenly, taking care not to crush the berries.

Plate the salad on individual plates or serve in the large bowl. Garnish with extra pecans, microgreens or basil if using, and an additional sprinkle of cheese.

Serve immediately. Pass remaining vinaigrette on the side for guests to add more if desired.