Heat a grill pan or a skillet to medium high heat and mist with oil.

Season both sides of the chicken with a few pinches of salt and pepper. Cook the chicken in the hot pan for 5-6 minutes then flip and cook for an additional 5-6 minutes or until there is no pink in the centers. Remove to a plate and lightly cover with foil. After 5-10 minutes slice the chicken into 1 inch pieces.

While the chicken cooks, place the flax seeds in a small skillet and toast over medium heat until they begin to pop and smell toasty. Stir frequently to prevent burning. Remove the seeds from the pan immediately so they don’t burn.

Assemble the salad: In a bowl or on a large tray, arrange the spinach in an even layer then sprinkle over the strawberries, shallots and blue cheese. Spoon the salad dressing over the top then add the chicken and flax seeds. Finish with a sprinkle of course salt and a few grinds of pepper.