Preheat oven to 375F (convection roast is ideal).
Line a rimmed cookie sheet with parchment paper. On the sheet, toss the chicken breasts with the macadamia nut oil, garlic, and ginger. Lay out and add the cut limes to roast. Cook about 15-20 minutes depending on your oven. The chicken should be tender and juicy and not necessarily browned.
Remove the chicken from the oven and allow to cool about 20 minutes. Once cooled, shred with fingers or a fork and then squeeze the juice of the roasted limes and toss with the chicken. Set aside for service or refrigerate for later.
Clean the peel off the navel oranges, cut a small section of the center out to remove seeds. Chop the oranges medium dice size. Set aside.
Sesame seeds can either be toasted stove top in a small sauté pan, or on a sheet pan in the oven. Either way, they toast fast and may need to be stirred a bit. Watch them and toast until they are just a light golden brown. (Note: buy toasted sesame seeds only if they have been dry roasted. They tend to be fresher and tastier if you do it yourself).
In a large bowl, chop and shred all the salad greens, herbs, and vegetables.
To serve, platter the greens, top with orange pieces, then shredded chicken, and finally toasted sesame seeds on top. Dressing on the side.