Mix all the marinade ingredients together in a bowl and add the chicken breast. Coat in the marinade and set in the fridge for a few hours.
Preheat the oven to 375˚F and place the refrigerated chicken on a parchment paper lined baking sheet. Roast in the oven for 30 to 40 minutes until cooked and juices run clear.
Prepare the salad by chopping the tomatoes, avocado, olives, cucumber, kale and peppers and placing them in a small bowl. Keep them separate for now.
Prepare the dressing by mixing all the ingredients together in a small bowl.
When the chicken is cooked, remove from the oven and allow to rest for 3 minutes until cooled. Chop into small cubes and add to the salad. Add dressing to taste.