In a large skillet heat the oil until shimmering. Add the chicken and season them to taste. Cook until golden and cooked through. Transfer to a cutting board to cool slightly before chopping.
Divide the spinach, strawberries, orange slices, avocado, feta crumbles, almonds, and red onion among four plates. Top with chicken.
In a small bowl or jar, combine the jam, vinegar, salt, and pepper. Stir well and slowly add the olive oil. Mix well and serve the dressing with the salads.
Notes
If making ahead of time, assemble salad without dressing and refrigerate. Dress salad right before serving.