Marinate your chicken overnight or for at least 10 minutes.
While your chicken in marinating, begin mixing your dressing in a mason jar. Refrigerate until ready to use.
Place the marinated chicken onto a preheated grill, grilling until each side is golden brown, about 10-12 minutes each side. The internal temperature should read 165° F when done.
While the chicken is cooking, begin to assemble your salad. Create a bed of spinach and arugula mix, topped with strawberries, sliced almonds and crumbled goat cheese.
Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
Top your salad with the cooked chicken and drizzle over some red wine vinaigrette dressing. Enjoy!