Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients. Mix to combine and let chill in the fridge until you cook the chicken.
For easier cleanup, use a mason jar with a tightly sealed lid.
Rub the chicken breasts with salt, pepper, smoked paprika, onion, and garlic powder.
Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown. For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes. Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.
In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil. Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken. Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!
