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Preheat oven to 375F.
Add all of the vinaigrette ingredients to a blender and blend until smooth. Pour into a large bowl and set aside.
Pat the chicken dry and season generously with salt and pepper.
Add the olive oil to an oven-proof skillet and heat over medium-high. Once the olive oil is hot, add the chicken. Sear both sides for about 2 minutes or until they develop a golden-brown crust.
Place the chicken in the oven and cook until it reaches an internal temp of 160F; remove from the oven and let it rest for 8 minutes, or until it reaches 165F, then dice the chicken and place it into the bowl with the dressing. Let sit for 5-10 minutes to absorb the vinaigrette.
Add the remaining salad ingredients to a bowl and mix well. Add the soaked chicken and dressing to the salad and mix once more. Store in the refrigerator in an airtight container for up to a week.