Add all ingredients for the balsamic chicken marinade (avocado oil, balsamic vinegar, garlic, oregano, and sea salt) to a small blender and blend until smooth.

Place the chicken in a tupperware container and pour the marinade over it. Move the chicken around in the marinade so that it’s well coated. Seal it up and refrigerate at least 1 hour (up to 10).

When you’re ready to prepare the salads, preheat the oven to 350 degrees F. Lightly spray or oil a casserole dish with cooking oil (I use avocado oil) and place the marinated chicken breasts in the dish.

Bake on the center rack of the oven for 30 minutes, or until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken from the oven and allow it to sit 10 minutes. This process enables the juices to distribute throughout the meat, helping it become nice and tender.

Transfer the chicken to a cutting board and chop.

While the chicken is baking, make the Lemony Caesar Salad Dressing (or your Caesar dressing of choice). Refrigerate until ready to use.

Chop the romaine hearts and add to a large salad bowl along with the spring mix.

Drizzle in desired amount of Caesar dressing and toss until well-coated.

Serve salad in big bowls with baked chicken on top.