In a large bowl, add water and salt. Stir until the salt dissolves and the chicken breast. Place the meat with the brine in the refrigerator and let it macerate for at least 8-12 hours. (You can do this the night before you plan to make this salad)

Preheat the oven to 480F and line a baking tray with a piece of parchment paper large enough to cover the envelope of the chicken.

In a small bowl, combine the spices for chicken pastrami: mustard, coriander, paprika, oregano and olive powder.

Remove chicken from the brine and pat dry with a paper towel. Drizzle the chicken with avocado oil, and rub it with spices.

Place it in a prepared baking tray and cover it with parchment paper, making sure it’s completely enclosed. Bake for 15 minutes. Turn off the heat and leave the meat in the oven while it cools for about 4 hours. (Do not open the oven doors!)

Remove chicken pastrami from the oven and thinly slice.

Add water to a medium pot and bring it to a boil. Add broccoli and cook for 4-5 minutes until tender. Promptly drain and add broccoli to a bowl with ice-cold water to stop cooking and preserve color.

In a large bowl, combine arugula, orange, avocado, raisins, red onion, olives, cucumber and almonds.

Add olive oil, mustard, lemon juice, honey, and salt and pepper to a taste in a small bowl or jar. Give it a whisk and drizzle over the vegetables. Mix to combine.

Divide the salad among 2 plates. Arrange chicken on top of the salad and serve immediately.