Puree all dressing ingredients in blender; set aside. Makes 3/4 cup.

Sprinkle salt and pepper over both sides of chicken. Lightly coat heavy grill pan or cast-iron skillet with vegetable cooking spray. Heat 1 to 2 minutes over medium-high heat. Add chicken and cook 5 minutes per side, until cooked through or until an instant-read meat thermometer inserted into the thickest part of chicken thigh registers 180 degrees F. Transfer to cutting board.

Toss spinach and orange sections with 3 tablespoons of the Strawberry Dressing. Slice each chicken breast crosswise. Divide greens among 4 serving plates. Top each serving with a chicken breast, then sprinkle 1 tablespoon almonds over each salad. Serve with remaining Strawberry Dressing. Makes 4 servings. (Nutrition facts are based on per serving without extra dressing.)

(Nutrition facts per 3 tablespoons Strawberry Dressing: 55 calories, 4 g total fat, 0 g saturated fat, 0 mg cholesterol, 433 mg sodium, 6 g carbohydrates, 1 g fiber, 1 g protein, 6 mg calcium)