Add salad ingredients, except for avocado, to a large bowl and toss to combine.
Remove the chicken from the marinade and discard the marinade. Grill chicken on medium heat either in a grill pan or on a grill, until internal temperature reaches 165° F. Turning once during cooking until browned on both sides.
Let chicken rest for 5 minutes then slice at an angle.
Toss salad with remaining dressing from jar and season with salt and black pepper.
Arrange on plates, top with chicken and avocado and serve.