In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin, and coriander until combined.
In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade. Cover or seal and marinate in the refrigerator for at least 20 minutes (or marinate overnight if possible).
Heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil, add the chicken and cook until golden brown and cooked through, about 6 to 8 minutes turning regularly until juices run clear.
While chicken cooks, make the vinaigrette. In a food processor (or small blender), process the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined. Set aside.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper.
Add the chicken on top along with the tomatoes, basil, and avocado. Drizzle the bowl with the basil-lemon vinaigrette.