Fennel-Grapefruit Salad With Chicken

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2 cups thinly sliced fennel bulb

2 cups chopped romaine lettuce

2 cups shredded roasted skinless, boneless chicken breast (about 2 breasts)

2 cups bottled red grapefruit sections

1/4 cup thinly sliced red onion

2 tablespoons chopped pitted kalamata olives

1 tablespoon thinly sliced fresh mint

1 tablespoon orange juice

1 tablespoon Champagne vinegar or white wine vinegar

1 tablespoon miso (soybean paste)

2 teaspoons minced shallots

2 teaspoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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