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1
Preheat oven to 350 degrees.
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2
Brush the chicken with a little olive oil and sear on a hot grill pan for 4-5 minutes per side.
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3
Cover pan with foil and place in hot oven on the highest shelf for 15 minutes.
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4
Wash lettuce and spin dry.
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5
Carefully drop the egg in boiling water for 5 minutes exactly.
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6
Empty the boiling water out of the pan and replace with cold water.
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7
Let the egg stand in the cold water until done cooking.
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8
Combine the yogurt, mustard, vinegar, oil, salt, and pepper in a small bowl and stir with a whisk.
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9
Taste and season accordingly.
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10
Put the lettuce into a large bowl with the dressing and toss until well coated.
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11
Add the Parmesan and arugula; toss again.
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12
Remove the chicken from the oven and slice on the diagonal.
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13
Plate the salad, distribute the chicken and sunflower seeds over the top, and serve with half a soft-boiled egg on the side.
