1 Wash chicken breast fillets, pat dry and season with salt and pepper.
2 Heat 1 tablespoon oil in a pan and sear chicken fillets on each side for 3 minutes. Add water to pan and cover. Cook an additional 4 minutes over medium heat.
3 Take chicken fillets from the pan, let rest for a few minutes and cut into slices.
4 Rinse frisée, pat dry and cut into bite-sized pieces.
5 Peel the grapefruit removing both peel and pith (the white inner lining).
6 Cut grapefruit into slices.
7 Peel onion and cut into very thin slices.
8 Halve avocado, and remove pit. Cut into slices.
9 Gently mix frisée, chicken, onions, grapefruit and avocado slices in a bowl and season with salt and pepper.
10 Whisk 1 tablespoon fresh-squeezed lime juice with yogurt, curry powder, remaining oil, salt and pepper until smooth. Pour over the salad and serve immediately.