Put all of the ingredients for the marinaded chicken (except for the chicken) into a jug and mix well.
Put the chicken breasts into a zip lock bag, and pour over the marinade. Close the bag and use your hands to move the marinade around and coat the chicken. Put in the fridge for at least 30 mins - up to 2 hours for a stronger flavor.
For the salad dressing
Mix together all of the ingredients for the dressing and store in the fridge until ready to use.
To put it all together
When you are ready to cook the chicken, add a little oil to a grill pan and put on a medium high heat. Cook on both sides for around 15 to 20 minutes til cooked through. You can also use an outdoor grill.
While the chicken is cooking you can prep the salad. Layer the iceberg lettuce on the bottom of a large serving bowl, and add the thinly sliced red onion and red pepper. Add the cucumber, tomatoes, avocado, feta and sun dried tomatoes.
Slice the chicken and add to the salad, then sprinkle with sesame seeds and black pepper. Drizzle over some of the dressing and serve.
Notes
There will be dressing left over, this will keep in the fridge for around 5 days.