Place butter, sugar, water, and salt in a large skillet on medium heat. Stir well to combine. Once butter is almost melted and sugar has dissolved, stir in pecans. Cook for about 5 minutes, stirring often. Pecans are "candied" when liquid is syrupy, glossy, thickened and pecans are coated with glaze. Immediately remove skillet from heat; transfer pecans to parchment paper. Spread in a single layer, not touching each other. Let pecans cool completely (glaze hardens in 5-7 minutes). Separate pecans from parchment paper; chop into smaller pieces. Set aside.

Place cold salad greens in a LARGE bowl. Add mandarin orange slices, roasted red peppers and red onions. Sprinkle with chopped candied pecans, then add strawberry slices (reserve 4-5 slices to garnish each finished salad). Set aside.

Cut pre-cooked chicken breast into small slices; crumble feta cheese into small pieces. Sprinkle salad with ½ of the feta (or bleu cheese) crumbles. Reserve the chicken and remaining cheese crumbles to garnish each salad before serving!

Whisk olive oil, balsamic vinegar, lemon juice, garlic, dried basil, sugar, salt and pepper together until fully combined in a small bowl. Drizzle salad with dressing right before serving (use all of it). Gently toss salad to disperse the dressing.

Divide salad between two bowls. Garnish each salad with remaining feta cheese crumbles, sliced chicken breast and remaining strawberries. Serve and enjoy!