Sauté the chicken fillet until golden and fully cooked, then let it cool completely. You can also use sous-vide chicken fillet. Once cooled, slice it into pieces.

While the chicken cools, peel the oranges, removing all membranes to create orange “fillets.” Finely chop the dates.

Combine lettuce greens, chicken, orange fillets, and chopped dates in a large salad bowl. Toss gently but thoroughly, and sprinkle with almond slices.

Mix olive oil, lemon juice, orange juice, salt, peppers, and cinnamon in a glass jar for the dressing. Drizzle the dressing over the salad and toss again. Finish with a sprinkle of coriander, basil, and mint.