In large skillet over medium heat, saute chicken in 1 tablespoon oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 teaspoon salt and pepper.
With slotted spoon, remove chicken to large bowl; cool.
Remove and reserve pan dripping in skillet.
Tear spinach into bite size pieces.
Place in bowl with chicken.
Add the cut strawberries and onion.
In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 tablespoons oil and the remaining 1/4 teaspoon salt and the reserved pan dripping until well blended.
Pour over salad and toss lightly to combine.
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