Toast the almonds: Place a dry skillet over medium heat. Add the sliced almonds and shake the pan frequently. After 2–3 minutes, you'll smell a warm, nutty aroma and the almonds will turn a light golden brown at the edges. Tip them onto a plate immediately — they continue cooking from the residual heat and can burn quickly.

Make the dressing: In a small jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and a few grinds of black pepper. Screw the lid on and shake vigorously until the mixture looks thick and emulsified — it should have a uniform, slightly creamy appearance rather than separated layers. Set aside.

Prepare the base: Place the baby spinach in a very large salad bowl. If the leaves look at all tired, give them a quick rinse under cold water and spin dry — the sound of water droplets hitting the sink tells you they're ready for drying. Any excess moisture will dilute the dressing.

Assemble the toppings: Scatter the sliced strawberries, sliced chicken, toasted almonds, crumbled feta, and red onion rings over the spinach. Arrange them in separate piles rather than tossing everything together — this makes for a prettier presentation and lets everyone see what's on offer.

Dress and toss: Give the dressing one last shake, then drizzle about two-thirds of it over the salad. Using your hands or salad servers, gently lift and turn the ingredients until every spinach leaf looks glossy and coated. The strawberries should glisten without becoming soggy, and the feta should stay in distinct pieces rather than dissolving into the greens.

Finish and serve: Taste a leaf — it should have a balanced sweetness from the honey and strawberries, a tang from the vinegar, and a subtle nuttiness from the poppy seeds. Add more dressing if needed, grind over extra black pepper, and serve immediately while the almonds are still crunchy.