Preheat the oven to 350ºF (~177ºC). Line a baking sheet with parchment paper or a silicone mat. Pour the walnuts onto the baking sheet and spread it to a single layer. Bake for 10-12 minutes. When the walnuts are cool enough to handle, chop them.

Prepare the quinoa. Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Once the pan is heated, pour the onions into the pan and stir. When the onions turn translucent (about 2-3 minutes), add the quinoa and stir.

Once the quinoa starts popping in the sauté pan (about 2 minutes), add the chicken broth and a pinch of salt. Let the quinoa cook uncovered for about 12 to 15 minutes so that it turns al dente.

Once it is cooked, spread the quinoa onto a baking sheet or baking pan to cool. I poured the quinoa in a 9x13-inch baking pan and stuck it in the freezer for 15 minutes speed up the cooling.

While the quinoa is cooking, prepare the chicken. Place the chicken and salt in a medium saucepan and fill it with the water, making sure there is enough to cover the chicken completely. Bring the water to boil over medium-high heat. Once the water boils, simmer at medium heat for about 15-20 minutes. Cut the chicken to make sure it is cooked through, and set it aside. When it is cool enough to handle, shred the chicken by pulling it apart with your hands. Mix the chicken with 1 tablespoon of olive oil.

In a large bowl, mix the chicken, quinoa, chopped walnuts, balsamic vinegar, a tablespoon of olive oil, and basil together. Fold in the strawberries, radishes, arugula, and baby spinach. Serve with a bit of freshly ground black pepper.

Refrigerate any leftovers in an airtight container.