Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment or foil.
2. Place chicken on the prepared baking sheet. Sprinkle all over with 1/2 teaspoon kosher salt, thyme and 1/2 teaspoon pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°, 15 to 17 minutes. Set aside to cool, then slice into bite-size pieces.
3. Divide spinach among 4 bowls or single-serving lidded containers. Top each with one-fourth of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.
4. To prepare the dressing: Place oil, vinegar, shallot, mustard, Italian seasoning, remaining 1/2 teaspoon each salt and pepper in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
5. Dress each salad with 1 1/2 tablespoons vinaigrette just before serving.

Tips

• To make ahead: Store the salad and dressing, separately, in air-tight containers and refrigerate for up to 4 days.