For the Chicken Marinade:

• 1 lb boneless, skinless chicken breasts
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• Fresh ground pepper, to taste

For the Salad:

• 2 Cara Cara or navel oranges, peeled and sliced
• 1 avocado, sliced
• 1/2 cup pomegranate arils
• 2 cups fresh spinach (or mixed greens)
• 1 (14 oz) can chickpeas, drained and rinsed
• 1 shallot, thinly sliced
• 1/4 cup fresh herbs (such as parsley or mint), chopped

For the Dressing:

• 3 tablespoons mayonnaise or plain Greek yogurt
• 1–2 tablespoons champagne vinegar (or white wine vinegar)
• 2 teaspoons Dijon mustard
• 1 teaspoon honey (or to taste)
• Salt and pepper, to taste