In a small bowl or measuring cup, whisk together the dressing ingredients together.
Place chicken in a shallow bowl or Ziploc bag, add ½ the dressing and marinate chicken for 30 minutes.
Meanwhile, spray a medium skillet lightly with olive oil. Place skillet over medium low heat, add the almonds, a pinch of salt and a generous amount of fresh pepper. Toast almonds until they just start to brown and become fragrant, 4-5 minutes.
Remove from heat, transfer almonds to a plate or your cutting board to cool.
Spray the skillet with olive oil, remove chicken from marinade (discarding excess) and cook chicken over medium high heat for 3 minutes.
Flip and cook an additional 2 minutes, or until chicken is browned and cooked through. Set aside on a cutting board to rest while you assemble the salad.
In 2 bowls or meal prep containers, divide the lettuce then top each with ½ the avocado, strawberries, and red onion.
Thinly slice the chicken breast and add to the salad.
To eat immediately:
Drizzle each with ½ the reserved dressing and top with ½ the slivered almonds.
For meal prep:
Store reserved dressing and almonds separately and top with both when ready to eat.