Arrange the lettuce on platters. Clean the chicken fillets of membranes and cartilage, season with salt and pepper, drizzle with 2 tablespoons olive oil and 4 tablespoons balsamic vinegar, mix and set aside for about 15 minutes.
Preheat the oven to 200°C. Heat a pan (grill pan or regular). Remove the fillets from the marinade (keep the marinade) and place in the pan, fry for 2.5 minutes, then flip and repeat frying for another 2.5 minutes. Transfer to a baking sheet or ovenproof dish, drizzle with the remaining marinade and place in the oven for 10 minutes.
Into the pan used for the chicken pour lemon juice, 2 tablespoons balsamic vinegar and honey. Mix, heat through until it reaches a uniform consistency and pour into a sauce boat. Use as a balsamic sauce for the salad.
Remove the chicken fillets from the oven and let rest for about 1 - 2 minutes before cutting. On the lettuce arrange halved strawberries, diced feta and chopped chicken. Serve with the balsamic sauce.
