Preheat the oven to 350°F (180°C, or gas mark 4).
Heat an oven-safe saute pan over medium-high heat. Add the olive oil to the pan. Season the chicken with salt and pepper and sear in the olive oil for 3 to 4 minutes on one side, until golden. Flip over the chicken pieces, and then transfer the pan to the oven and bake for 5 to 6 minutes for chicken breast, or 7 to 8 minutes if you are using boneless skinless thighs. Remove from the oven and set aside.
Meanwhile, in a large saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then decrease the heat to medium-low. Simmer for 15 minutes, or until the germ uncurls from the seed and the quinoa is tender and the water is absorbed. Transfer the quinoa to a large bowl, and let it cool.
Thinly slice the chicken and add it to the bowl with the quinoa. Add the apricots, scallions, almonds, and garlic to the bowl.
In a separate small bowl, whisk together the honey, Dnon, and vinegar. Continuing to whisk, slowly drizzle in the extra-virgin olive oil to make a vinaigrette. Add the vinaigrette to the quinoa, season the salad with salt and pepper, and toss to combine.
Place 1 cup (55 g) of the mixed greens on each of 4 plates, divide the quinoa salad evenly among the plates, and top with 1 ounce (28 g) of the crumbled goat cheese.