First, Make The Dressing. Add 1 cup strawberries, the olive oil, balsamic vinegar, honey, dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender, food processor (or jar if using an immersion blender.) Puree until very smooth. (This will make more dressing than you need. Leftover dressing will keep about 5 days in an airtight container in the fridge.)

Marinate The Chicken. Place the chicken in a shallow dish or a glass or metal mixing bowl. Drizzle 1/3 cup of the dressing over the chicken and stir to coat the chicken evenly. Cover and let the chicken marinate at room temperature 30 minutes or in the fridge up to 2 hours.

Cook The Chicken. Grill the chicken 6-8 minutes per side until the internal temperature reaches 165 degrees F. Or, air fry at 380 degrees F for 15-18 minutes, or until the internal temperature reaches 164 degrees F. I recommend working in batches, if needed so the chicken isn't overcrowded in the air fryer. Let the chicken rest 5 minutes, then thinly slice with a sharp knife.

Build The Salad. Let everyone build their own salad with the prepared ingredients, or assemble one large salad. In a large bowl, combine spring mix, sliced chicken, strawberries, avocado, red onion, bacon, almonds, and feta cheese. Drizzle with about 1/3 cup dressing and gently stir the salad to coat with dressing. Sprinkle with a tiny bit of flaky sea salt and fresh black pepper.

Serve & Store. Enjoy right away! If making in advance, store all ingredients separately in the fridge, and combine right before serving. (Slice & add avocado right before serving to avoid browning!