This recipe originally came from mynaturalfamily.com and is one of my favorites.  I will serve it with tortillas so some choose to eat it as a wrap instead of a salad. Vinaigrette:
2 limes juiced (6 Tbsp lime juice)
2/3 c cilantro
2 garlic cloves
2 Tbsp honey
1/2 c olive oil
2 Tbsp white or balsamic vinegar
1 tsp salt

Marinade:
1/2 c cilantro
2 limes juiced (6 Tbsp lime juice)
2 tsp salt
2 garlic cloves
1 tsp cumin
1 tsp chili powder
1/4 olive oil

Salad:
4 chicken breasts cut into strips
1 large yellow onion sliced
2 peppers - red, green, yellow or orange - sliced
2 romaine hearts cut up
1 avocado, sliced
1 c cherry tomatoes halved
1/2 c shredded cheese

1. Make the vinaigrette.
2. Make the marinade.
3. Pour 1/2 the marinade in a bag with the chicken.
4. Pour 1/2 the marinade in a bag with the onions and peppers.
5. Let sit for a few hours if possible.
6. Heat up a large skillet.  Drain the marinade from the chicken and cook in the skillet on high heat until the chicken is lightly brown.  .  Drain any fluids from the pan.
7. Add the onion/pepper mixture along with any marinade.  Cook on high stirring every few minutes until the chicken and vegetables have caramelized a little with brown charred spots on them.  Let cool slightly.
8. Either toss all the ingredients together into a salad or have everyone assemble their own salads.