Heat sauté pan over medium-high.
Add chicken, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to a bowl; toss until chicken is fully coated.
Add chicken to the hot skillet and cook each side for 5-6 minutes until center is no longer pink. Remove from heat and cut into 1-inch pieces.
Cut 1 tomato into quarters and toss into a blender with yogurt, vinegar, paprika, and remaining oil and salt. Process until smooth and then pour into a bowl. Stir in chives and set aside.
Cut remaining tomatoes into 1-inch pieces and toss together in a mixing bowl along with chopped lettuce and diced avocado. Drain and rinse beans and add to salad; toss together with dressing.
Serve salad topped with chicken and with grapes on the side.