In a small mixing bowl whisk together the olive oil, vinegar, mustard, honey, garlic, chili powder, salt and pepper until completely combined. Set the dressing aside until ready to use.

In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa and farro, and cook over medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.

Heat a medium sauté pan over medium heat. In a small bowl toss the peas in the olive oil then add to the pan and sauté until lightly blistered on both sides, about 3 minutes. Remove from the pan and let cool.

Peel the grapefruit, orange and blood orange and remove as much of the pith as possible. Thinly slice the citrus and set aside.

In a large mixing bowl add the mesclun mix, radicchio, fennel and grains and toss to combine. Add the citrus, avocado and chicken and the dressing 2 tablespoons at a time.

Divide the salad among bowls. Serve immediately.