Preheat gas or charcoal grill. Season the chicken with salt and pepper. Brush chicken with oil; place on grill and cook, turning, about 3 – 5 minutes on each side, or until cooked throughout. While chicken grills, toss the lettuce with dressing. Mound onto 4 plates or into 4 bowls. Garnish with remaining ingredients. Slice chicken into serving size pieces and place on salad.
Place all the ingredients except the canola oil in a blender and puree. With the blender running, slowly add the oil to emulsify. Remove to a container and chill 1 hour before using. Stir before using.