Season the chicken breast with salt and pepper.

Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Cook the chicken for 5–6 minutes on each side until fully cooked through and golden brown.

Remove from the pan and allow to rest before slicing.

Bring a saucepan of lightly salted water to the boil.

Cook the green beans until crisp-tender. Drain and rinse under cold water to stop the cooking process.

Using a sharp knife, remove the skin and pith from the grapefruit.

Cut into segments over a bowl to catch the juice. Reserve the juice for the dressing.

Divide the lettuce between serving plates.

Top with the green beans, grapefruit segments, and sliced chicken.

Drizzle with the reserved grapefruit juice and remaining olive oil. Season with salt and pepper before serving.