Strawberry Spinach Salad with Chicken

From the garden

• 1 lb ripe strawberries, hulled and quartered
• 6 cups baby spinach, washed and dried well
• ½ small red onion, very thinly sliced

From the pantry

• 1¼ lb boneless, skinless chicken breasts
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp dijon mustard
• 6 tbsp olive oil — divided — most for the dressing
• ½ cup crumbled feta or goat cheese (optional)
• salt — to taste
• black pepper

1. Slice the onion first and drop it into a small bowl of cold water — a 10-minute soak tames the raw bite while you cook.
2. Pound the chicken breasts to an even 3/4-inch thickness and season with salt and pepper. Heat 1 tablespoon of the oil in a skillet over medium-high and cook 5–6 minutes per side, until golden and 165°F at the center. Rest 5 minutes, then slice against the grain.
3. Whisk the balsamic vinegar, honey, dijon, a pinch of salt, and a few grinds of pepper, then stream in the remaining oil until the dressing emulsifies and looks glossy.
4. Toss the spinach with about two-thirds of the dressing in a large bowl until every leaf is barely coated — dress lightly; spinach drowns easily.
5. Pile the spinach onto plates, top with the strawberries, drained onion, and warm sliced chicken, drizzle with the remaining dressing, and finish with the crumbled cheese if using.