Arugula Salad With Pan Seared Chicken & Balsamic Vinaigrette - cooking recipe

Ingredients

1/2 cup balsamic vinegar
1 tsp sugar
6 tbsp olive oil
1 None onion, peeled and finely diced
4 None chicken breasts (about 6 oz each)
3 3/4 cups arugula
2 heads baby romaine lettuce, cut into strips
1 cup cherry tomatoes, halved
5 oz button mushrooms, thinly sliced
1/2 cup small black olives
6 sprigs fresh basil, leaves stripped from stems
None None Sliced ciabatta, to serve

Preparation

In a bowl, mix the vinegar and sugar and season with salt and black pepper. Gradually whisk in 3 tbsp oil, then stir in the onion.
Heat 3 tbsp oil in a frying pan and sear the chicken over medium heat for 7-8 mins on each side, until browned. Season with salt and black pepper, remove from the pan and allow to rest.
In a bowl, mix the arugula, romaine, tomatoes, mushrooms, olives and basil. Toss with the dressing. Arrange on serving plates. Slice the chicken and arrange on top of the salad. Serve with ciabatta.