Pat chicken breast halves dry and place in a non-reactive dish with 2 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Toss to coat and marinate for 30 minutes to one hour.

Preheat the broiler and transfer chicken to a broiler pan (or a rack set on top of a baking sheet).

Place chicken 6 to 8 inches from heat source and broil until golden brown and no longer pink inside, 5 to 8 minutes per side.

Allow chicken to cool to room temperature and slice on the diagonal into 1/3-inch-thick pieces.

Put remaining 4 tablespoons lime juice, garlic, cilantro, miso and agave nectar in a blender.

Blend until ingredients are well combined.

With blender running, gradually drizzle in remaining 4 tablespoons olive oil.

Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Toast dulse in a dry skillet over medium-high heat, turning occasionally, 3 to 4 minutes.

In a large mixing bowl, toss lettuce, green onions, radishes, edamame and dulse with enough vinaigrette to lightly coat.

Place a generous handful of lettuce mixture on each plate and top with a mound of chopped tomatoes, a few avocado slices and chicken.

Sprinkle each salad with pumpkin seeds.

Drizzle with additional vinaigrette and serve with tortilla chips.