Chicken salad with oranges

Ingredients

Orange Chicken Salad:
-3 chicken breasts
-1 bag cos lettuce leaves
-½ cup pumpkin seeds
-2 oranges, peeled and sliced into 6-8 portions
-1 red capsicum, sliced into thin strips
-2 avocadoes, sliced
-2 tomatoes, sliced
-Salad Dressing (from below)

Marinade:
-Zest of 2 oranges
-Juice of 2 ½ oranges
-2 tablespoons raw honey
-1 teaspoon dried thyme
-1-2 teaspoons cracked black pepper

Salad Dressing:
-Juice of ½ orange
-3 tablespoons olive oil
-3 tablespoons apple cider vinegar
-Cracked black pepper (as desired)

Directions

In a large bowl, mix together the marinade ingredients. You may wish to heat the raw honey in the microwave for 10-15 seconds first to soften it.
Add in the chicken breasts to the marinade bowl and cover with cling wrap. Place in the fridge for at least two hours to marinate.
In a smaller bowl or jug, mix the salad dressing ingredients together until well-blended. Cover and pop this in the fridge to cool until you have made your salad.
After the chicken has marinated, heat a fry pan to a low-medium heat with a dash of olive oil.
Remove chicken from the fridge and add into the fry pan (leaving excess marinade in the bowl).
Cook for about 20 minutes with the lid on, turning the breasts occasionally. They should eventually turn to a golden-brown color on the outside.
Remove the chicken from heat and slice the breasts into thin strips.
In a large salad bowl, mix together the cos lettuce leaves, pumpkin seeds, and sliced oranges, capsicum, avocadoes and tomatoes.
Add in the sliced chicken, followed by the salad dressing. You can either toss the salad together or serve with the chicken on top of the salad greens.