Mix all the ingredients for the dressing in a small bowl and set aside.
Cut the chicken in thick slices and marinate in half of the orange poppy seed dressing for 30 minutes.
Toast the almond flakes in a pan until golden. Set aside.
Cut feta in big cubes and coat with flour. Then dip in the beaten egg followed by breadcrumbs and shallow fry in oil over medium heat until lightly golden brown on all sides.
Take out on paper towel and allow to cool.
Grill chicken over medium heat until cooked and slightly charred. See notes.
Wash the spinach leaves and drain thoroughly. Spread in a big serving platter.
Slice onion in half moons and soak in cold water for 5 min. Drain. Place on one side of the spinach bed.
Cut strawberries in thick slices. Place carefully on top of the spinach.
Peel and slice the avocado. Drizzle with some lemon juice and place carefully next to other fruits and veggies in the platter.
Drizzle salad with the remaining dressing.
Arrange fried feta cubes and grilled chicken.
Finish off with the toasted almonds and serve.