Grill or pan-fry chicken sausage until browned. Set aside to cool slightly.
Coarsely chop arugula and spread on a large serving platter. Arrange sun-dried tomatoes, mozzarella, and pecans in alternating diagonal rows, leaving space for rows of sausage.
When sausage is cool enough to handle, slice crosswise into bite-size chunks; arrange on platter. Drizzle with your favorite Italian-style dressing and serve.