In a bowl, whisk together oil, orange juice, vinegar, honey, 1/2 tsp of the salt and 1/8 tsp of the pepper. Pour half the dressing (about 1/4 cup) into a large resealable plastic bag with chicken breasts. Marinate in the refrigerator for 1 hour. Set aside remaining dressing.
Heat a grill or grill pan to medium. Pat chicken dry and discard marinade. Grill 6 minutes per side (12 minutes total) or until 165°. Cool chicken slightly, then chop into 1-inch pieces.
Toss chicken with fennel, orange slices, beans, arugula, olives, reserved dressing, remaining 1/4 tsp salt and remaining 1/8 tsp pepper.