Combine chicken, celery, sweet relish, Dijon mustard and olive oil mayonnaise. Place 1 1/2 cups of Romaine lettuce on each plate. Arrange orange pepper strips, cheese and egg quarters on outside edge of plates radiating from the center. Divide chicken salad in two and place in a rounded scoop at the center of each plate. Sprinkle the toasted almonds on top of each chicken salad scoop. Arrange strawberry quarters at the base of the scoops of chicken salad. Salt and pepper and drizzle with olive oil and cider vinegar to taste.