Strawberry salad with chicken

Instructions

1. For the dressing, combine the dressing ingredients in a jug and whisk until combined. Set aside.
2. Place the chicken breast on a cutting board and slice into thin steaks. If using, pour the Egyptian dukkah onto a plate and lightly press the chicken steaks into the spice blend.
3. Heat a drizzle of olive oil and a drizzle of the salad dressing in a large frying pan over medium to medium-low heat. Add the chicken and cook until cooked through. When cooked, remove from the pan and allow to rest. Slice to serve.
4. Meanwhile, on a clean board, finely shred the lettuce, roughly chop the roasted almonds, slice the onion into thin rings and combine in a large salad bowl. Add the cranberries.
5. Slice the strawberries and add half to the salad bowl. Add the remaining half to the frying pan and cook in the dressing until just warmed through.
6. Add the poached strawberries and dressing from the pan to the salad along with the remaining dressing in the jug and toss to combine. Add the crumbled fetta and toss to combine.
7. Divide the salad between bowls and top with the sliced chicken.