For the Dressing / Marinade

3 tablespoons red wine vinegar

1½ tablespoons Dijon mustard

1 tablespoon maple syrup

1 tablespoon chopped fresh dill

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup olive oil

For the Salad

1 pound boneless skinless chicken breast

Salt and pepper, to taste

1 head romaine lettuce, chopped

½ red onion, thinly sliced

1 avocado, peeled and sliced

1½ cups fresh strawberries, quartered

⅓ cup shaved parmesan cheese

1 tablespoon avocado oil (for cooking)

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Prepare the dressing.
In a bowl, whisk together the red wine vinegar, Dijon mustard, maple syrup, dill, garlic powder, salt, pepper, and olive oil until well combined. Refrigerate until ready to use.
Marinate the chicken.
Season the chicken breasts with salt and pepper. Place them in a zip-top bag or airtight container and pour about one-third of the dressing over the chicken. Refrigerate and marinate for at least one hour.
Prepare the salad ingredients.
Chop the romaine lettuce and slice the red onion. Peel and slice the avocado, and cut the strawberries into quarters.
Cook the chicken.
Heat a grill or skillet over medium-high heat and brush with avocado oil. Cook the marinated chicken for about 10–12 minutes, turning occasionally, until golden and fully cooked. The internal temperature should reach 165°F (75°C).
Rest and slice the chicken.
Remove the chicken from the heat and allow it to rest for 5 minutes. Slice it into bite-sized pieces.
Assemble the salad.
Place the chopped lettuce and onion in a large bowl. Add the strawberries and avocado slices. Top with the grilled chicken.
Add dressing and serve.
Drizzle the reserved dressing over the salad and sprinkle with shaved parmesan cheese. Serve immediately.