Begin by gathering all the fresh ingredients. Make sure to wash and dry the arugula and basil thoroughly. While you’re at it, halve the tomatoes and drain the mozzarella. This prep work makes the cooking process seamless and fun.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the marinated chicken breasts, letting the aroma envelop you as they cook. Sear them for about 5-7 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F. Once done, remove the chicken from the pan and let it rest. This will keep it juicy.

In the same skillet, toss in a handful of fresh basil leaves and a bit of garlic to infuse the remaining oil. Stir for about one minute until fragrant. Then, mix in two tablespoons of the balsamic vinaigrette. This will be your dressing, enhancing the flavors even more.

Slice the chicken into strips or cubes. In a large bowl, combine the arugula, halved tomatoes, and mozzarella balls. Add the sliced chicken on top. Drizzle your homemade pesto dressing, a splash of balsamic glaze, and toss gently until everything is coated and happy.

Finally, sprinkle the toasted pine nuts and shaved Parmesan over the dish. This adds texture and enhances the visual appeal. Serve immediately while the chicken is warm and flavorful.