Place the chicken in a freezer bag. Add in the pesto, lemon juice, salt and pepper. Seal the bag pressing the air out as you do. Massage the marinade into the chicken and then let it marinate in the refrigerator for 1-2 hours.

While the chicken marinates make the pesto vinaigrette. Combine all of the ingredients for the vinaigrette in a jar or bowl. Shake or whisk until well combined. Set aside.

After the chicken has marinated, Preheat your grill to medium-high heat, about 400° F. Spray the grates with oil and place the chicken on them. Grill until the internal temperature reaches 165° F. about 6-8 minutes per side depending on the thickness. Let the chicken rest for at least 5 minutes before dicing it.

Cook the pasta in salted water. After it's cooked, rinse and drain it under cold water.

Add the pasta to a large serving bowl. Toss it with half of the vinaigrette. Add the diced chicken, strawberries, chopped spinach, and toasted almonds, salt and pepper into the bowl. Pour on the remaining vinaigrette and stir everything together until combined. Taste for seasoning.

Add in the goat cheese to the salad and either arrange it on top or very gently stir it in being careful not to break it up too much. Serve immediately or cover and refrigerate until ready to serve.