1: Mix all ingredients for the honey lemon dijon poppy seed vinaigrette well.
2: Dredge goat cheese slices/balls in flour, coat in egg, then breadcrumbs.
3: Fry goat cheese in oil over medium heat until lightly golden brown and set aside on paper towels to drain.
4: Cook bacon and set aside on paper towels, then crumble.
5: Marinate the chicken in half of the vinaigrette for 30 minutes to overnight.
6: Grill the chicken over medium-high heat until cooked and charred, about 2-5 minutes per side, then cool and slice.
7: Assemble the salad with spinach, strawberries, avocado, chicken, red onion, and almonds.
8: Toss the salad with the dressing and enjoy!
