Black Bean, Grapefruit & Chicken Salad

2-3 chicken breasts (marinated), or leftover pre-cooked chicken. I like breast but of course you can use any part you want. You could also use any other type of meat. Adjust if you have big eaters
120 g (4.2 oz) mixed salad leaves
2 avocado (depending how much you like it), sliced
1-2 grapefruit, sliced and pith removed. Again, it's about how much you like it - cooking should be to your taste
100 g (3.5 oz) Danish smooth feta (I prefer this style of feta to offset the tangy grapefruit). You can add more if you like it
150 g (5 oz) black beans, drained and rinsed. I see recipes that use triple the amount of beans, but I think better to start small, and leave some beans out on the side if guests want to add in more
olive oil, lemon (to dress the leaves and citrus, or a dressing of your choice: I used a balsamic glaze and it was great)
salt, pepper, herbs for garnish

Pan-fry or bake uncooked chicken breasts. Rest, and slice.
In a large serving platter assemble, leaves, avocado, grapefruit, beans and feta. Drizzle over dressing. Place chicken (either your just-cooked chicken, or the pre-cooked chicken) on top.
Season and garnish.