1/8 teaspoon black pepper, plus more for seasoning
In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper, and whisk to combine.
In a separate large bowl, add chicken breasts, season with a pinch of salt and pepper, cover with just less than half of the dressing mixture, and transfer to the fridge for 30 minutes. If time does not permit to marinate the chicken, simply ensure the chicken is well coated in the dressing before adding it to the grill.
Heat a grill or grill pan to medium-high heat. Once warm, add chicken and grill for 12-15 minutes, flipping once, until cooked through. Once the chicken is cooked, allow to cool for 2-3 minutes, and then thinly slice.
While the chicken is cooking, add arugula, strawberries, sliced onion, chopped almonds and goat cheese to a bowl, drizzle with remaining dressing and toss to combine.
Top the salad with sliced chicken, and season with extra salt, pepper and goat cheese to taste.