Combine together orange zest, salt, and sugar in a deep mixing bowl (big enough for the chicken). Using your hands rub the mixture together for a few minutes, or until the salt and sugar take on a deep orange color. Add the ground coriander and dijon mustard and whisk to thoroughly combine. Add in orange juice, soy sauce, and olive oil, then whisk to thoroughly combine. Set the chicken into the marinade, massaging it all over, including underneath the skin. You can roast this now, but ideally, let marinate for at least 30 minutes.

Preheat oven to 425ºF.

Pull chicken out of the marinade and set onto a roasting tray lined with parchment paper. Roast for 50-70 minutes depending on the size of the bird–a smaller chicken will be closer to 50 minutes, while a large one will be closer to 70. In the meantime, prep the dressing and the rest of the salad components.

When the chicken is ready, remove from the oven and let sit for 30 minutes to cool down enough to handle. Shred 3 cups worth of the chicken, reserving the rest if there's any left over.

Combine together all ingredients for the dressing in a jar that has a tight-fitting lid. Close and shake to combine. Set aside.

Combine together all salad ingredients in a large mixing bowl. Add all of the dressing, and toss to incorporate. Serve immediately, or ideally let sit for at least 30 minutes before serving. Store in the fridge for up to 4 days.