First off, you need to flatten the chicken breasts: Place both chicken breasts between two pieces of wax paper and pound lightly with the flat side of a meat mallet.

For the marinate: in a large ziploc bag, add the olive oil, lemon juice, vinegar, salt, black pepper, dried onion, dried garlic, Dijon mustard and black pepper. Shake a bit the ingredients together and add the chicken breasts. Seal tightly and refrigerate for a minimum of 6 hours, preferably for 12 hours, turning the bag occasionally.

In the meantime, prepare the avocado vinaigrette: toss all the ingredients of the vinaigrette in your blender, and pulse until luscious and creamy.

To sear the chicken breasts: heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the chicken breasts and cook until cooked through and golden brown on each side, about 5-6 minutes on each side. Remove chicken from pan and cut into thick slices.

To assemble the dish: cut the avocados in half, and gently twist the halves to separate, remove the seeds and peel the exterior with a knife, cut into large wedges.

Arrange the vegetables neatly on a large plate: Romaine lettuce, tomatoes, red cabbage leaves, cucumbers, sliced chicken breasts and olives. Leave the vinaigrette on the side and add as much as needed over each serving. Any leftover vinaigrette can be drizzled over boiled eggs or any leafy green salad. Enjoy!