Place the ¼ cup olive oil, lemon juice, soy sauce, Worcestershire sauce, sugar, garlic powder, onion powder, 1 tsp of salt and pepper in a bowl or bag and whisk to combine.

Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.

Place the vegetables in a bowl or on a baking sheet, brush with 2 tbsp olive oil and sprinkle with 2 tsp salt making sure all surfaces are coated.

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Preheat grill to medium/high heat.
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Place the chicken on the grill and cook for 6-7 minutes per side or until chicken is firm to the touch and golden or until a meat thermometer reads 160°F.

Grill the vegetables for several minutes per side or until golden and fork tender.

Remove the chicken and vegetables to a large plate or baking sheet and cool.

Place the lettuce and tomatoes on a large wooden board or salad platter.

Chop the chicken and vegetables into desired sized pieces leaving the avocado halves whole to scoop out and place on top of each salad.

Top greens with grilled chicken, vegetables and tomatoes.

Drizzle with Citrus Herb Vinaigrette or favorite store bought vinaigrette.