Mix all the marinade ingredients together in a shallow dish. Pour half of the marinade into a separate bowl. Set aside. Add chicken breasts to the shallow dish and coat them in the marinade. Cover and place in the fridge for 1-2 hours.
Make the salad:
Once the chicken is marinated, add olive oil to a skillet and heat over medium heat. Remove the chicken from the marinade and add a pinch of salt and pepper on both sides of each breasts. Add to hot skillet and cook for 6 minutes and then flip. Cook until chicken temperature reaches 165 degrees. Remove from heat and let rest.
Split lettuce among 4 large plates. Top each salad with 1/4 of the bacon, tomatoes, onion, and avocado. Cut each chicken breast into slices. Add one breast to each salad.
Take remaining marinade and add two tablespoons of water. Add a pinch of ground black pepper. Whisk together. Pour dressing over each salad. Serve immediately.