Cook the chicken breast until it reaches an internal temperature of 165°F (74°C). Allow it to cool slightly before shredding it into bite-sized pieces.
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently. Allow to cool completely.
Hull and slice the fresh strawberries into thin, even pieces.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. If using, add the honey and Dijon mustard.
In a large serving bowl, create a bed of mixed greens.
Arrange the shredded chicken, sliced strawberries, crumbled feta cheese, toasted walnuts, and any optional ingredients over the greens.
Drizzle the dressing over the salad just before serving.
Gently toss all ingredients until everything is lightly and evenly coated with the dressing.
Serve immediately while the greens are crisp and the flavors are at their peak.
