Step 1

Add all of the dressing ingredients to a jar with a tight-fitting lid. Shake until combined. The poppy seed dressing may separate as it sits. Just give it a quick shake to recombine.

Step 2

Place the chicken breast on a cutting board, flat side down. Put the palm of your non-cutting hand on the top of the breast, and using a very sharp knife, slowly cut horizontally through the breast. Cut from one side to the other, leaving the side of the breast opposite of where you started intact. Open it up flat and cut down the middle creating 2 separate chicken breasts. Brush the chicken with olive oil front and back. Sprinkle each side of the chicken with seasoning.

Step 3

Heat a medium skillet over medium-high heat. Coat pan with cooking spray or brush with oil. Add chicken to the pan and cook 2 to 3 minutes on each side or until done. Remove chicken from pan and allow it to rest for 5 minutes. Cut across the grain of the chicken into slices.

Step 4

Arrange the romaine lettuce, strawberries, pineapple, and avocado on a large platter or on individual serving plates. Top with sliced chicken, pistachios, and goat cheese. Give the salad a sprinkle of salt and pepper if you would like. Drizzle the poppy seed dressing over top, reserving any extra dressing for another use. Serve immediately.