Ingredient ! one by three cup extra virgin olive oil. 1 cup champagne vinegar. 2 Tablespoons whole grain dijon mustard. 1 Tablespoon lemon juice. 2 Tablespoons honey. 1 teaspoon salt. 1 teaspoon fresh ground pepper. 1 teaspoon garlic powder. SALAD. 9 ounces chicken, about 3 cups chopped chicken. 5 ounces baby spinach and kale mix. 8 ounces strawberries – tops removed and quartered. 1 cup glazed walnuts. 1 cup feta cheese. 1 cup finely chopped red onion. Preparation ! Prepare the champagne dressing first by combining extra virgin olive oil, champagne vinegar, whole grain dijon mustard, lemon juice, honey, salt, pepper, and garlic powder in a mason jar with lid. Secure the lid tightly and shake well until all ingredients are well-combined. Refrigerate while you prepare your salad. If starting with uncooked chicken breast, prepare chicken by lightly brushing 3 chicken breasts with olive oil and sprinkling with salt and pepper. Place in a foil or parchment paper lined pan, and bake on 350 Fahrenheit for 25 minutes, until internal temperature of chicken reaches 165 Fahrenheit. Slice chicken into pieces. Rather than baking, chicken breast may alternatively be grilled using these instructions for preparing, but substituting boneless chicken breast. Combine chicken, quartered strawberries, walnuts, red onion, and feta cheese in a large bowl. Toss liberally. Serve alongside champagne dressing – be sure to shake or whisk dressing well before serving, as ingredients will settle.