Directions

1. Cut the chicken breast in 4 equal pieces.
2. In a medium bowl, mix the balsamic vinegar, olive oil, rosemary, dijon mustard, salt, and pepper together.
3. Place the chicken in a bag or bowl and add half of the balsamic mixture. Let the chicken marinate at least 30 minutes.
4. Preheat your grill to medium heat, and cook the chicken, flipping once, until cooked through, about 5-7 minutes each side.
5. Divide the arugula between 4 plates. Top each salad with some of the cherry tomatoes, artichoke hearts, red onion, goat cheese, and green olives. Drizzle the remaining balsamic mixture over each salad.
6. When the chicken is cooked, slice and top each salad with one piece of chicken.