In a heavy-based pan on med-high heat, heat the olive oil until very hot and then cook the chicken breasts for 4-5 minutes on each side or until lightly golden and cooked through.
Remove from the heat and set aside to rest for a few minutes before slicing.
Meanwhile, prepare your strawberry salad bowls, by assembling the spinach, avocado, strawberries and gorgonzola in two bowls.
Drizzle with balsamic vinegar and olive oil and add a pinch of salt and freshly ground black pepper before serving alongside the pitas. (Preferably with an ice cold glass of white wine at your elbow).
Reprinted with permission of Sarah Graham
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