Step 1

Add the chicken to a resealable bag. Add all of the chicken marinade ingredients to the bag, seal it and massage into the chicken. Refrigerate for an hour or overnight.

Step 2

Add the peppers and onions to a separate resealable bag with the olive oil, chili powder, salt and pepper. Seal the bag and massage into the vegetables. Refrigerate or set aside.

Step 3

Put all of the vinaigrette ingredients into a blender and blend until smooth. Taste for seasoning and adjust as needed. Pour the vinaigrette into a jar or bowl and set aside.

Step 4

Preheat the grill to 400° F. Oil the grates and put the chicken, peppers and onions on them. Grill the chicken for 5-7 minutes before flipping and then another 5-7 minutes or until the internal temperature is 165° F. Grill the peppers and onions for 5 minutes then flip them over and grill until they've softened and are lightly charred.

Step 5

Let the chicken rest for 5-10 minutes before slicing it. Slice the peppers and onions into bites sized strips. Place the chopped romaine lettuce on a serving platter or in a bowl. Top with the sliced chicken, peppers, onion and avocado. Garnish with chopped cilantro and serve the salad topped with some of the vinaigrette or serve it on the side.