Make the dressing: Combine all vinaigrette ingredients in a lidded glass jar. Shake to combine and set aside until ready to use.
Add chicken to a non-reactive glass bowl along with oil and vinegar. Cover and refrigerate for 2-3 hours.
Preheat your grill to medium-high. Grill chicken for 15 minutes, flipping once halfway through cooking. Remove from heat and let rest for 10 minutes before slicing.
To assemble the salads, place greens on two serving dishes, distributing evenly. Arrange chicken, onion, cheese, strawberries and almonds on greens. Drizzle with vinaigrette and serve immediately.