Slice the onions into thin half-rings. Clean the bell peppers and cut into thin strips. Slice the avocado lengthwise through the middle. Remove the stone and spoon the flesh out of the skin. Cut the flesh into blocks and season with pepper and salt. Mix the iceberg lettuce, the quinoa, onion rings, pepper strips, avocado blocks and the chicken breast with the Caesar dressing.
Fry the Camembert Bites for 2½ minutes at 175°C and serve with the salad.