Season and coat the chicken breast in olive oil, salt and pepper. Grill on medium heat for 4 minutes each side.
While the chicken is grilling wash and dry the lamb’s lettuce, into a mixing bowl. Pit and slice the avocado into small cubes (5x5x5mm). Cut the 1/8 of fennel root into thin strips (1-2mm). Peel the orange and slice it in 2-3mm thick discs.
Create the salad dressing: mix the honey, mustard, balsamic vinegar and salt and pepper in a small bowl and whisk together with a fork for 1-2 minutes. Combine the lamb’s lettuce, 1/2 orange discs, avocado cubes and fennel strips in the bowl and add 3/4 of the dressing. Mix well and serve on two large plates.
Add the grilled breast and remaining 1/2 of orange discs on top of the served lettuce mix. Finish with the remaining dressing and add black pepper on top.