Step 1Heat the oven to 350 degrees. In a small bowl, combine the pecans with 2 tablespoons olive oil and a good pinch of salt. Spread the pecans in a single layer on a baking sheet and toast for 10 to 14 minutes. Remove and set aside to cool slightly.
Step 2While the nuts are toasting, prepare the dressing: In a medium bowl, place the remaining one-half cup oil. Whisk in the sherry vinegar, then the mustard. Whisk in the thyme, oregano, one-half teaspoon salt and several grinds of pepper. Taste and adjust as desired. This makes about 1 cup vinaigrette.
Step 3Remove the legs and breasts from the chicken. Chop the chicken into coarse cubes and set aside.
Step 4In a large bowl, combine the spinach, arugula and dandelion greens. Toss in the red onion, olives and capers, then dress with one-half cup of dressing. Toss the salad, adding additional dressing as desired. Toss in the cubed chicken.
Step 5Divide the salad between 4 plates. Crumble the goat cheese in large chunks over the salads, then sprinkle over the pecans. Serve immediately.