Marinate the chicken. In a small bowl, whisk olive oil, honey, Dijon, garlic, salt, and pepper. Coat the chicken and let it sit for 15–30 minutes at room temperature, or up to 8 hours covered in the fridge. This keeps it juicy and flavorful.

Preheat the grill or grill pan. Heat to medium-high and oil the grates lightly to prevent sticking. If using a skillet, add a thin film of oil and heat until shimmering.

Grill the chicken. Cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let the chicken rest on a cutting board for 5 minutes, then slice across the grain.

Toast the nuts. In a dry skillet over medium heat, toast almonds for 2–3 minutes, stirring, until fragrant and lightly golden. Remove immediately to cool.

Make the dressing. Whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until emulsified. Taste and adjust—add a touch more honey for sweetness or vinegar for tang.

Prep the salad base. Add greens to a large bowl. Top with strawberries, red onion, cucumber, and half the toasted nuts and cheese. Add torn basil or mint if using.

Dress and toss. Drizzle about two-thirds of the vinaigrette over the salad and toss gently until lightly coated. You want a shiny, not soggy, salad.

Add the chicken. Arrange sliced grilled chicken on top. Sprinkle the remaining cheese and nuts. Finish with the rest of the dressing or serve it on the side.

Serve. Plate immediately so the greens stay crisp and the chicken stays warm. Season with a pinch of salt and pepper if needed.