Chop the chicken into bite-size pieces and toss with salt, pepper, and garlic. Then, set aside.
Add all of the ingredients for the dressing to a mixing bowl and whisk to combine. Taste the dressing and adjust seasonings or add water if you want a thinner consistency. Brown the chicken in a non-stick skillet with the extra-virgin olive oil. Allow to cool before tossing with the Rainbow salad and drizzling with dressing.