Combine chicken with the marinade ingredients in a zip-top bag, close it, and gently shake to mix. Let chicken marinade for 15-20 minutes.
Preheat the pan to medium and cook chicken breast in a lightly greased pan with a little bit of the marinade but not all of it. (Discard remaining marinade and the bag.)
Cook until fully done and golden brown on both sides. Set aside until cooled enough to be handled.
In a small bowl, combine ingredients for dressing. Whisk well and press a few times with the fork to get cilantro and garlic flavors infused into dressing. Set side.
Slice peppers, cucumber, and onions thinly and cut tomatoes in half.
Tear or cut lettuce and divide among 2 or 4 large plates.
Divide remaining salad ingredients among the plates.
Thinly slice cooked chicken breasts and add it on top of the salads.
Dress salads with the vinaigrette right before serving.
Notes
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.