Toast the nuts: Place the chopped pecans or walnuts in a dry frying pan over medium heat. Shake the pan occasionally. After about 2–3 minutes, you’ll smell a warm, nutty aroma, and the pieces will look slightly darker and glossy. Tip them onto a plate to cool — they’ll turn crisp as they sit.

Cook the chicken: Pat the chicken breasts dry with kitchen paper. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in the same frying pan over medium-high heat until it shimmers and you see faint ripples. Lay the chicken in the pan — you should hear a satisfying sizzle. Cook for 4–5 minutes per side. The underside will turn a deep golden brown, and the edges will look opaque. When the internal temperature reaches 74°C, or the juices run clear when you pierce the thickest part, transfer the chicken to a cutting board. Let it rest for 5 minutes — you’ll see the juices settle back into the meat.

Whisk the dressing: While the chicken rests, make the dressing. In a small bowl or jam jar, combine the balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard. Whisk vigorously (or screw on the lid and shake) until the mixture looks thick, emulsified, and slightly creamy, with no visible separation. Set aside.

Assemble the salad base: In a large, wide serving bowl, spread the mixed salad leaves. Scatter the halved strawberries, blueberries, and raspberries evenly over the top. The colours should look bright and jewel-like against the green leaves.

Slice the chicken: Slice the rested chicken breasts against the grain into 1cm-thick strips. The slices should look moist and pale on the inside, with a golden seared edge. Fan them over the salad.

Finish and serve: Sprinkle the crumbled goat cheese and toasted nuts over everything. Drizzle the dressing across the top — start with about two-thirds, then add more to taste. Toss gently at the table or leave it undressed for everyone to help themselves. The goat cheese should soften slightly against the warm chicken, and the berries will burst with juice as you mix.