- Rub the chicken breast lightly on both sides in olive oil and preheat a frying pan over medium heat. Add a splash of olive oil to the pan and cook chicken breast for 10 minutes on one side, or until the edges become opaque. Turn the breast over, lower the heat, and cook with the lid on for another 10 minutes. Remove breast from pan, cover and rest 5 minutes. Transfer to a cutting board and slice into strips.
- Arrange salad leaves on a serving platter and scatter berries around the edges, reserving a handful of strawberries for the vinaigrette.
- Blend 3 whole strawberries with balsamic vinegar, olive oil, Dijon mustard, and salt until smooth.
- Arrange the chicken slices in the centre of the salad and drizzle the vinaigrette over to serve.