Place the chicken in a quart sized zip-lock bag. Pour the marinade into the bag. Carefully remove as much air as possible and close. Marinate this in the refrigerator for 1 hour.

Meanwhile, place a sieve over a mixing bowl. Peel the oranges and cut the flesh into 3/4 inch pieces, placing them into the sieve as you go. The excess juice from the oranges will drain down into the bowl.

When no more juice drains, set the oranges aside.

To the orange juice, add the extra virgin olive oil, honey, cayenne pepper, and the remaining 1/4 tsp salt and 1/4 tsp black pepper.

Whisk everything together and set it aside for now.

Heat your oven to 425 degrees.

Place the chicken strips on a baking sheet, allowing the excess marinade to drip back into the bag.

Bake the chicken for 15-20 minutes or until cooked through.

Cut the chicken cross-ways into 1/2 inch slices.

In a large bowl, combine the lettuce and orange chunks.

Give the dressing a quick whisking and pour over the salad. Toss to coat.

To serve, place some of the salad mixture on your dinner plate. Top with the chicken and garnish with avocado slices.

Enjoy!