In a small bowl whisk the marinade ingredients together to combine. Pour half the marinade in a shallow dish with the chicken to marinate for up to 2 hours, refrigerated (if time allows). Refrigerate the other half of the marinade, SEPERATELY to use it as a dressing.

Heat 1 Tbsp of oil in a large skillet over medium-high heat and cook the chicken until golden, crispy and cooked through (about 5-6 minutes). Once cooked set aside and allow to rest.

Drizzle another Tbsp of oil in the pan and fry pepper and onion strips for about 3-4 minutes.

Prepare the salad in a large bowl or platter by placing the romaine leaves first, then arrange the peppers, onion and avocado slices. Add the chicken and sprinkle fresh cilantro/parsley on top.

Drizzle with remaining untouched marinade as dressing...toss to combine and serve!