Arugula Salad With Pan Seared Chicken & Balsamic Vinaigrette

• 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

1. 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.
2. 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.
3. 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.

balsamic vinegar, sugar, olive oil, onion, chicken breasts, arugula, cherry tomatoes, button mushrooms, black olives, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/17597 (may not work)