In a large saucepan cook olive oil over med-high heat. Salt and pepper both sides of chicken breast. Cook each side for 4-5 minutes, depending on thickness. Remove from pan, set aside to rest.
In a large bowl add spinach leaves, strawberries, red onion, feta cheese, and sliced almonds. Slice breasts into 1/2 inch strips and add to bowl. Toss with balsamic vinegar dressing. Divide salad into two bowls. Serve.