Sprinkle the chicken breast with chili powder, salt and pepper.
Heat the oil in a cast iron skillet over medium heat.
Add the chicken breast and cook 4 minutes. Flip carefully, and cook on the other side an additional 4 minutes, or until chicken has reached an internal temperature of 160 degrees F.
Place chicken on a cutting board and slice into strips.
Prepare the Cinnamon Dijon Vinaigrette:
Add all ingredients for the vinaigrette to a small blender and blend until smooth. Set aside until ready to use.
Prepare the salad:
Add the ingredients for the salad to a large bowl, including the chicken strips. Toss in desired amount of cinnamon Dijon balsamic vinaigrette. You will not need all of the dressing, so you can save it for other salads.