Preheat oven to 375 F.
In a large bowl, mix fennel and broccoli with avocado oil and sea salt.
Place on a baking sheet and roast for 25-30 minutes.
In a large skillet, over medium heat, add 2 T. avocado oil.
Add chicken (season with salt and pepper if desired) and cook through, 5-7 minutes. Cool for 10-15 minutes to the side.
In a large bowl, mix cooked chicken with the arugula, pistachios, and grapes. Evenly distribute mixture into salad bowls or plates.
Add roasted vegetables on top and drizzle with herbed balsamic vinegar and olive oil. Sprinkle with sea salt and pepper if desired.