Cut the chicken breast fillet in slices and scrub it with some salt with herbs.
Fry the chicken slices in 1 tablespoon of Huile de tous les jours oil in a pan over a medium fire.
Peel the grapefruits and oranges, cut them in pieces and put them in a salad bowl. Cut the avocado and add it to the salad bowl, as well as the fried chicken pieces.
Add the arugula salad and mix gently.
Prepare the vinaigrette with 4 tablespoons of Huile de tous les jours oil, 2 tablespoons of Modena vinegar IGP, and one or two pinches of salt with herbs.
Add the lavender honey IGP, a pinch of Timut pepper and pour the vinaigrette on the salad.