In a small dry skillet over medium heat, toast the almonds until fragrant and golden, about 3-5 minutes.

Transfer the toasted almonds to a small plate and add the poppy seeds to the now clean skillet. Toast the poppy seeds until slightly darkened and fragrant, about 2-3 minutes.

Set aside to cool while preparing the salad and dressing.

In a blender or food processor, puree the ½ cup of chopped strawberries.

Add the red wine vinegar, mustard, sugar, salt, and pepper. Process until blended.

Add the canola oil and blend until creamy. Check the seasoning and add more pepper if needed.

Stir in the toasted poppy seeds. Set the dressing aside.

Divide the lettuce and field greens between two large bowls.

Top each salad with 1 cup of strawberries, half the chopped chicken, feta cheese, black pepper, and onions if using.

Sprinkle with additional poppy seeds. Drizzle each salad with dressing and serve.