• 2 cups strawberries, hulled

• 8 basil leaves

• 4 tablespoons balsamic vinegar

• 6 tablespoons olive oil

• 3 tablespoons honey

• Salt and pepper

• Reserved vinaigrette (from above)

• 2 tablespoons strawberry preserves

• 2 tablespoons ketchup

• 1 tsp. Dijon mustard

• 1½ cups boneless, skinless chicken breast

• 5-ounce bag of arugula

• 1 cup strawberries, hulled and halved

• ½ cup sliced almonds, toasted

• 2 ounces honey goat cheese

• 6 figs, quartered

• Fresh basil, torn

Combine the strawberries, basil leaves, balsamic vinegar, honey, and salt and pepper in a food processor and blend until smooth. With the motor running, add the olive oil. Set aside 1 cup of the strawberry basil vinaigrette, this will dress the salad.
Add the strawberry preserves, ketchup, and Dijon mustard to the remaining vinaigrette in the food processor and pulse to combine. Transfer to a small saucepan and bring to a gentle simmer over medium-low heat. Cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
Preheat the grill. Lightly oil the chicken breasts and sprinkle both sides with salt and pepper. Place on the preheated grill and cook about 4 minutes, or until the chicken releases easily from the grates. Flip, then baste with the strawberry barbecue sauce. Continue to flip and baste until the chicken is completely cooked through.
As the chicken cools, assemble the salad. In a large bowl, combine the arugula, strawberries, toasted almonds, goat cheese, figs, and torn basil. Dress the salad with the reserved strawberry basil vinaigrette.
Portion into individual bowls. Slice the chicken across the grain and add to each bowl.

The vinaigrette can be made a day ahead and stored in the refrigerator. Give it a good stir or shake before using.

Arugula can be swapped for mixed greens, spinach, or baby kale.

Regular goat cheese or feta work well too in this salad.

Leftover vinaigrette is wonderful spooned over ice cream and fresh berries.