For dressing: Place all ingredients into a blender and blend until smooth. Set aside.
Preheat oven to 350˚F.
Pour oil into a skillet and place over medium-high heat. Season each chicken breast with salt and pepper and place onto the hot skillet.
Sear each breast on each side for 3 to 4 minutes. Transfer skillet to the oven and continue to cook the breasts, about 8 minutes. Remove from heat and transfer breasts to a cutting board. Allow breasts to rest for 7 to 10 minutes before slicing.
To assemble: Pour half of the dressing into a large mixing bowl and toss together with the shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, sliced strawberries, avocados, red onion, crumbled goat cheese, prosciutto, and quartered egg. Season entire salad with salt and pepper.
Serve entire salad, family style, alongside with remaining dressing.