Mix glaze in a small bowl by whisking olive oil, balsamic vinegar, dijon mustard, honey, Worcestershire sauce, salt and pepper. Set aside.
Cut chicken in 1 inch cubes and skewer.
Place on grill and once almost finished cooking brush with glaze.
Meanwhile, chop spinach, slice strawberries and mix in a large bowl and set aside.
Heat a small skillet over medium heat and add butter, cinnamon, and coconut sugar. Once just melted add walnuts, stir to coat, cook for 1-2 minutes and remove onto a plate to let dry.
To make salad, add avocado, candied walnuts and cheese (optional) to spinach and strawberries, top with dressing and chicken.
Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/10-minute-strawberry-spinach-salad/