The water chestnuts add a nice crunch to this salad. The avocado and orange slices are a perfect contrast to the chili-spice vinaigrette.
Tear red leaf lettuce into bite-sized pieces and place in a large salad bowl. Add 1 to 2 tablespoons of dressing and gently toss in remaining ingredients.
Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in the oil through the top hole of the blender and continue blending until the mixture slightly thickens.
Refrigerate for storage.