Blood Orange and Chicken Salad

Vinaigrette: In a small bowl, whisk orange juice, red onion, oil, vinegar, mustard, orange zest, salt, and pepper. Pour 1/4 cup of the vinaigrette into a resealable food-storage bag. Salad: Add chicken breasts to bag with vinaigrette; seal bag and turn to coat. Refrigerate 30 minutes. Spray a stovetop grill pan with cooking spray. Heat over medium-high heat until hot. Remove chicken from bag; sprinkle with salt and grill 5 minutes per side, or until cooked through. Set aside. In a large bowl, combine salad greens, avocado, blue cheese, almonds, and cranberries. Slice chicken breasts and add to bowl. Add the remaining vinaigrette and toss to combine. Add orange segments and sesame seeds; gently toss to combine. Garnish with chives.