Packed to the rafters with fan favorites -- chicken, oranges, avocados, pumpkin seeds -- this main dish salad is a hit in our household. I always sprinkle a little pinch of salt over the avocado before scooping it from its peel since that really brightens the flavor. You can ease your same-day prep by doing the dressing and getting the chicken marinating a day ahead of time.
Put the chicken into a medium bowl, pour 1/2 of the marinade/dressing over the top, and mix well. Cover with plastic wrap and refrigerate for at least an hour, preferably several hours. Store the remainder of the marinade/dressing in the refrigerator.
Thirty minutes before you're ready to cook, remove the chicken and the dressing from the fridge. Lay the chicken on a baking sheet with sides. Season lightly with salt and black pepper.