Begin by seasoning the chicken breast with salt and pepper. Heat a grill or a skillet over medium-high heat and add a splash of olive oil. Cook the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F and the outside is golden brown. Once cooked, remove from heat and let it rest for a few minutes before slicing.

In a small skillet, combine the pecans with a bit of sugar over medium heat. Stir frequently for about 5 minutes, allowing them to caramelize and become fragrant. Keep an eye on them to prevent burning. When they reach a golden color, immediately remove from heat and transfer to a plate to cool.

In a small bowl, whisk together champagne vinegar, olive oil, salt, and pepper until the ingredients are fully emulsified. This dressing will add a delightful tang to your Strawberry Pecan Chicken Salad.

In a large mixing bowl, combine the mixed greens, sliced strawberries, and the sliced chicken. Add the candied pecans and crumbled goat cheese on top. Gently toss everything together.

Drizzle the champagne vinaigrette over the assembled salad right before serving. Toss to combine everything one last time, allowing the vinaigrette to cling to the fresh ingredients. Serve immediately.