Whole30 Summer Chicken Salad with Cilantro Vinaigrette

for Cilantro Vinaigrette
1 Add all ingredients to a high speed blender and blend on high until smooth and creamy. Transfer to storage container, cover with a lid and set aside. 
for Summer Chicken Salad
1 Preheat oven to 375F. At the same time, preheat a med-sized cast-iron or oven-safe skillet over med-high heat.
2 Season both sides of chicken breast with salt, pepper, ancho chili powder and garlic powder. 
3 Add 1 tbsp avocado oil to skillet. Gently lay chicken breast in pan and cook undisturbed 5-6 minutes. Flip and immediately transfer to preheated oven. Roast 6-8 minutes or until internal temperature of the breast reads around 160F with an instant read thermometer. Remove skillet from oven and transfer chicken to a tray. Rest 5 minutes before slicing. Note: chicken will continue to cook while resting and should reach 165F before consuming.
4 Add romaine, radicchio, cucumber, tomatoes and radish to a large mixing bowl. Drizzle with 5-6 tbsp of Cilantro Vinaigrette. Toss to coat.
5 Transfer dressed salad to a serving platter (or leave in mixing bowl) and top with sliced chicken breast. Garnish with a few sprigs of cilantro, sliced avocado and a bit more of the vinaigrette.