Arugula Salad on a Chicken Paillard Bed

We had this in Miami over Easter. We loved how light and flavorful it was. You could do this a lot of ways. In Miami, it was served in a very savory fashion with an Italian salsa verde (caper/parsley/EVOO), and a lemon vinaigrette. We tried it at home with a more Moroccan style-- chicken seasoned with cinnamon, allspice, nutmeg and orange peel, and the salad a citrus dressing with orange wedges and toasted blanched almonds. We preferred the more savory version. I'm just posting the basic components below, given the range of creativity this dish allows. 

Serves 4

•  4 large chicken breasts, butterflied and pounded to 1/4" thick. Season as you choose, but at a minimum with salt and pepper (liberal, as usual)
• 1 large package arugula
• dressing for salad

Saute chicken paillards over high heat for as little time as possible. I think this is around 1" each side, but I will continue ratcheting it back. the moister the chicken, the better. 

Assembly:

Place chicken paillard on plate. Toss arugula with dressing and place on top of paillard. Add any additional accoutrements. 

We had this with a rose and it was a perfect summer lunch/dinner.