Avocado-Grapefruit Chicken Bowl

Divide 3 cups cooked faro among 4 serving bowls; set aside. Peel and segment 2 ruby red grapefruit, over a medium bowl, reserving juice. Need 1/4 cup juice.. In a small bowl, whisk 1/2 cup olive oil with the grapefruit juice, mustard, and honey. Season to taste with salt and pepper; set aside. Divide rotisserie chicken breast (about 1 1/2 cups sliced) among the bowls. Pie and slice the avocado; divide among the bowls, along with 1 bunch radishes, thinly slicked, and grapefruit segments. Spoon the dressing over bowls and top with shallot.