Heat the oven to 350º and toast the pecans on a parchment paper lined baking sheet for 10 minutes, flipping halfway through. This is important because it really enhances their flavor and aroma. Set aside until cooled and then add together with the other ingredients.
Preheat the grill on medium heat. Cut the chicken breasts into approximately 2×2 inch pieces and grill for 7-8 minutes, rotating evenly half-way through, or until cooked through and there is no pink remaining. Alternately you can sautée the pieces in a skillet over the stove on medium high with a bit of oil in the pan. Serve warm over the other salad ingredients, mixed together thoroughly.
Dressing
Combine all the dressing ingredients together in a small container and shake until well combined then pour over the salad. Serve while the chicken is still warm.
Recipe by Love from the Land at https://www.lovefromtheland.com/strawberry-pecan-salad/