To make the dressing for the salad, combine all ingredients in a bowl and whisk until smooth. Taste and adjust the salt and pepper. Set to one side.
In a large bowl, toss the chicken with 1/3 of the dressing. Let sit for 10 minutes. Set your skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.
Add boiling water to a large pot. Boil the rice, according to package directions. Once cooked, drain the pot. Add the cheese and 1/3 of the dressing and toss to combine. At the same time, heat oil in a small pan and cook the diced bacon until crispy.
Place the salad leaves on a large plate. Add the tomatoes and peppers. Next, add the rice, spreading it around the plate. Top with the chicken, bacon and avocado. Serve warm.
