Preparation:

Heat a large skillet to medium-high heat. Coat with nonstick spray and sauté chicken strips until fully cooked, about 3 to 5 minutes per side. While chicken is cooking, lightly toast almond slices in toaster oven, about 3 minutes. (Note: Almonds will go from lightly toasted to burned quickly, so place close attention.) 

Add softened goat cheese to mixed greens. Add toasted almond slices and balsamic to goat cheese and mixed greens, tossing together until thoroughly mixed. Add chicken strips and beets, mixing carefully. Microwave flatbread about 10 seconds each, or until warmed through. Divide salad mixture into four equal portions and place each portion on top of warm flatbread. Fold over and enjoy.