Heat canola oil in a frying pan over medium-high heat. Sauté chicken, tossing often, until cooked thoroughly, approximately 10 minutes. Season lightly with a pinch of salt and pepper. Set aside.
Place cooked farro in mixing bowl. Toss with olive oil, basil and parsley.
In a blender, combine dressing ingredients and blend until smooth.
Divide spinach among four plates. Top each with ½-cup farro. Divide sauteed chicken and place atop the farro. Garnish with strawberries. Drizzle salads with dressing.
Recipe courtesy of Ingrid Berger