Chicken-Spinach-Strawberry Salad

Process first 5 ingredients in a blender until smooth, stopping once to scrape down sides.

Turn blender on high, and add vegetable oil in a slow, steady stream. Pour mixture into a serving bowl, and stir in poppy seeds, if desired. Chill.

Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted.

Place torn spinach on individual serving plates; top with sliced strawberries, kiwifruit, chicken, and toasted almonds. Serve with dressing.