2 Whole skinned boned chicken breasts about 1 1/4 lb
3 Tblsps Vegetable oil, divide
1/2 tsp Salt
1/4 tsp Pepper
1 10-oz bag spinach washed dried and stems removed
1 pint Strawberries hulled and Cut in half
1 small Sliced thin red onion
2 Tblsps Cider vinegar
1 Tblsp Sugar
1 tsp Poppy seeds
Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tblsp of the oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 tsp of the salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet.
Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tblsps oil, and the remaining 1/4 tsp salt and the reserved pan dripping until well blended.
Pour over salad and toss lightly to combine.