In a bowl, mix together all the chicken marinade ingredients. Then add the chicken and mix until fully coated. Transfer to the fridge and marinate for at least 30 minutes.
Add all the dressing ingredients to a lidded container. Shake vigorously until emulsified then set aside in the fridge.
Heat a grill over high heat, once hot spray with non stick spray and add the chicken. Cook, flipping occasionally, until fully cooked and internal temp reaches 165° (about 10 minutes)
Build the salad by adding as much spinach, strawberries, onion, feta, and toasted almonds you’d like. Season with salt, pepper, and dressing to taste. Mix until combined.
Plate the chicken and top with the spinach and strawberry salad!