Add the almonds to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until warm and lightly golden. Keep an eye on these to ensure they do not burn.
Add four packed cups of baby spinach and the basil to a large salad bowl. Thinly slice the avocado and add to the bowl. Quarter the strawberries and add. Toss to combine.
Tear the chicken into bite sized chunks. Arrange throughout the salad. Whisk together the vinegar, oil, salt and pepper.
Drizzle the dressing over the salad and toss gently to combine. Scatter the almonds over the salad. Serve immediately.