Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. This ensures even cooking. Season both sides with garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 5-6 minutes until golden brown on the bottom.

Flip the chicken and drizzle the 2 tablespoons of balsamic vinegar over the top. Cook for another 4-5 minutes until the internal temperature reaches 165°F and the balsamic has reduced to a sticky glaze.

Transfer chicken to a cutting board and let rest for 5 minutes. Slice against the grain into 1/2-inch strips.

In a small bowl or jar, combine balsamic vinegar, olive oil, Dijon mustard, honey, and minced garlic. Whisk vigorously (or shake in a sealed jar) until emulsified. Season with salt and pepper to taste.

Divide the mixed greens evenly among 4 large plates or shallow bowls.

Arrange sliced strawberries, diced avocado, crumbled feta, toasted pecans, and red onion slices over the greens.

Fan the sliced balsamic chicken over each salad.

Drizzle the balsamic dressing over each salad just before serving. Enjoy immediately.