Slice the chicken breast into thin, even pieces—about 1/4 inch thick—so they cook quickly and evenly. Place the sliced chicken in a bowl, pour the marinade over it, and let it sit for 30 minutes at room temperature. This allows the flavors to penetrate the meat while you prepare the other components.

While the chicken marinates, coarsely chop the walnuts into bite-sized pieces. Preheat your oven to 350°F, spread the walnuts on a baking sheet, and toast for about 5-6 minutes until they're fragrant and slightly darker. I like to toast walnuts separately from the chicken so I can control their crunch perfectly—they'll finish just as the chicken is ready to go in. Transfer to a plate to cool.

While the walnuts toast, prepare all your fresh ingredients so assembly is quick and easy. Halve the strawberries lengthwise to show off their beautiful color. Slice the avocado into 1/2-inch thick wedges. Stack the basil leaves and thinly slice them into ribbons—fresh basil loses its bright flavor when cut too far in advance, so do this right before assembly. Leave the bocconcini whole; their delicate texture is best preserved that way.

Increase oven temperature to 450°F. Remove the marinated chicken from the bowl (reserve any excess marinade if desired) and arrange the pieces on a sheet pan in a single layer. Bake for 12-14 minutes until the chicken reaches an internal temperature of 165°F. Let the cooked chicken rest for 5-10 minutes before slicing—this keeps the meat tender and juicy. Once rested, slice into bite-sized pieces if needed.

Place the spinach in a large bowl or on a platter as your base. Arrange the strawberries, bocconcini, avocado wedges, sliced basil, cooled chicken from Step 4, and toasted walnuts from Step 2 on top in a visually appealing way. Pour the dressing over everything and gently toss to combine just before serving. I always add the dressing right before eating—this keeps the spinach crisp and prevents the avocado from browning.