Chicken salad with orange, grapefruit, mint and pistachio sauce

Name: Chicken salad with orange, grapefruit, mint and pistachio sauce
Cuisine: World Cuisine
Ingredients: 2 tablespoons olive oil; 400–450g organic or free-range chicken fillets (2 per person); or leftover roast chicken; ½ teaspoon ground cinnamon; 2 baby gems, trimmed, outer leaves removed, cut lengthways into thin wedges; 2 chicory (red or white), chopped across into 3cm pieces; 6 tablespoons mint leaves; ½ tablespoon chopped chives; 1 pink grapefruit, skin and pith removed, segmented; 1 large orange, skin and pith removed, segmented; 1 teaspoon chopped red chilli; 4 tablespoons extra virgin olive oil; juice 1 lime, seasoned with good pinch salt and sugar; Juice 2 limes; 100g pistachios, roughly ground, some fine; 3 tablespoons extra virgin olive oil; 1 teaspoon sugar