Lemon Dressing:
In bowl, whisk together lemon juice, mustard, honey, salt and pepper. Slowly whisk in olive oil.

Salad:

• Preheat oven to 400°F. Place chicken breasts on foil-lined baking sheet; drizzle with olive oil and sprinkle with salt, pepper and paprika. Bake for 20 to 30 minutes or until juices run clear when pierced with a fork and instant-read thermometer reads 165°F when inserted into thickest part. Let stand for 5 minutes; slice diagonally.
• Thinly slice Brussels sprouts, radicchio and fennel using sharp knife, vegetable slicer or food processor. Cut both ends away from oranges; using a sharp knife, remove peel and outer membrane. Cut between membranes to release segments.
• In large bowl, combine chicken, Brussels sprouts, radicchio, fennel and orange segments; toss with Lemon Dressing to coat. Garnish with pomegranate seeds.