Advance Preparation:

Preheat the oven to 350 degrees (to toast the nuts). Cut the chicken meat into 1-inch-long pieces about 1/2 inch wide, then cover and refrigerate. Wash and dry the lettuce and refrigerate. Crumble the goat cheese, then refrigerate.

To a small saucepan, add the honey, red pepper flakes, salt, and water. Bring to a low boil, then add the nuts. Stir the nuts slowly but continuously until all the moisture disappears. Line a baking sheet with aluminum foil or parchment paper. Spread the nuts in a single layer on the pan and place in the oven. Bake until the nuts, turn a mahogany color, about 12 to 15 minutes. Remove the nuts from the oven and, when just cool enough to handle, gently break the nuts apart.

In a small jar combine salad dressing ingredients. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps.

Final Assembly Steps:

In a large bowl, combine the chicken and greens. Shake the dressing vigorously, then toss the chicken and greens with just enough of the dressing to lightly moisten them. Add the crumbled goat cheese and candied nuts and gently toss again, Transfer to salad or dinner plates and serve at once.

Suggested Accompaniments:

Asparagus soup with roasted red pepper garnish and fresh berries with chocolate Grand Marnier truffles