Combine the chicken breast chunks with 3 tablespoons of basil pesto, lemon juice, 1/4 teaspoon garlic powder, and a pinch of salt and pepper in a zip-top bag or container. Massage the marinade into the chicken to coat evenly, then refrigerate for at least 1-2 hours. This allows the flavors to penetrate the meat while you prepare the other components.

While the chicken marinates, whisk together 4 tablespoons of basil pesto, balsamic vinegar, maple syrup, olive oil, salt, and pepper in a jar or bowl until emulsified. Set aside. In a dry skillet over medium-high heat, toast the slivered almonds for 3-4 minutes, stirring frequently, until fragrant and golden. Transfer to a plate to cool. I like to toast nuts right before using them to ensure maximum crunch and flavor.

Bring a large pot of salted water to a boil and add the farfalle, cooking until al dente according to package directions—this ensures the pasta will hold up to the vinaigrette without becoming mushy. Drain and set aside. Meanwhile, preheat your grill or grill pan to 400°F. When the chicken is ready to cook, remove it from the marinade and grill for 6-8 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before cutting into bite-sized pieces.

Place the cooked pasta in a large bowl and toss with half of the vinaigrette from Step 2, coating the pasta evenly. Add the grilled chicken pieces from Step 3, sliced strawberries, fresh spinach, and the toasted almonds. Season with a pinch of salt and pepper to taste. Pour in the remaining vinaigrette and gently toss everything together. I prefer to add the goat cheese last and fold it in gently—this preserves its creamy texture rather than breaking it apart with aggressive mixing.

Gently fold in the goat cheese, breaking it into small crumbles as you mix to distribute it throughout the salad without pulverizing it. Taste and adjust seasoning if needed. Serve immediately while the pasta is still warm and the spinach has a pleasant contrast with the warm and cool elements.