If grilling chicken breast, preheat your grill for about 10 minutes. It should reach the temperature of about 450°F.
While grill is heating up, chop your salad greens.
Peel your orange and grapefruit. Separate each piece of fruit and then chop into thirds, removing any seeds.
Season your chicken breast with salt and pepper. Place on the grill for 10 minutes, flipping halfway through.
One chicken is cooked, remove from the grill and set aside to cool.
Once chicken is cool enough, cut it into slices to top your salad.
Add your pepitas on top of the salad, along with any vegan cheese you might be adding.
Add in your olive oil and balsamic vinegar. Toss the salad to evenly distribute the dressing.