Step 1

Preheat the grill to medium-high heat.

Step 2

Using the neutral-flavored oil, lightly oil the grill grates.

Step 3

In a blender, add 1 cup of the strawberries, the balsamic vinegar, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper and blend until smooth.

Step 4

With the blender on, slowly drizzle the olive oil into the strawberry mixture and blend until emulsified.

Step 5

Transfer 1/2 cup of the strawberry mixture to a large bowl, reserving the rest in the blender. Set the bowl aside.

Step 6

Add the ketchup and the preserves to the strawberry mixture in the blender and pulse until smooth.

Step 7

Season the chicken tenders with the remaining salt and the remaining pepper.

Step 8

Add the chicken tenders to the prepared grill and cook until they release easily from the grill, about 1-2 minutes.

Step 9

Flip the chicken tenders.

Step 10

Baste the chicken tenders with the strawberry mixture from the blender.

Step 11

Cook the chicken tenders, while flipping and basting them with the strawberry mixture from the blender every 15-20 seconds, until they reach an internal temperature of 165 degrees F, about 3-4 minutes.

Step 12

Transfer the chicken tenders to a plate and let them rest for 5 minutes. Slice the chicken tenders into large pieces.

Step 13

Add the spinach, the almonds, the feta, the basil, and the remaining 1 cup of the strawberries to the reserved strawberry mixture in the large bowl and toss to combine.

Step 14

Serve the salad topped with the chicken slices.