Season chicken fillets with salt and pepper or your favorite spices. Brush with some olive oil. Preheat your grill pan over medium-high heat until it's very hot. Place the fillets on the pan and cook for 3 to 4 minutes on each side until cooked.
Roughly chop the lettuce leaves and place in a serving plate.
Peel and segment the orange. Juice another half of orange for the dressing.
Cut the avocado and chicken in slices.
Arrange the oranges, avocado and chicken slices over the lettuce. Sprinkle with almonds and season with salt and pepper.
In a small bowl prepare the dressing whisking the orange juice with mustard, oil and honey. Drizzle over the salad and serve.