-
1
Prepare Balsamic Vinaigrette: In serving bowl, with wire whisk, blend all vinaigrette ingredients; set aside.
-
2
Prepare Vegetables and Chicken: Cut each pepper lengthwise in half; discard stems and seeds.
-
3
With hand, flatten each pepper half.
-
4
In bowl, toss peppers and onion wedges with 3 teaspoons oil.
-
5
Rub chicken breasts with remaining 1 teaspoon oil; sprinkle with salt and pepper.
-
6
Place chicken on grill over medium heat.
-
7
Cook chicken 12 to 15 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
-
8
While chicken is cooking, place onion wedges and peppers, skin side down, on same grill.
-
9
Cook onion about 15 minutes or until golden, turning occasionally; cook peppers 18 to 20 minutes or until skins are charred and blistered.
-
10
When onion wedges are done, remove from grill to plate.
-
11
When chicken is done, transfer to cutting board.
-
12
When peppers are done, wrap in foil and allow them to steam at room temperature 10 minutes or until cool enough to handle.
-
13
While peppers are steaming, slice chicken breasts crosswise into 1/2-inch-wide strips.
-
14
Remove peppers from foil; discard skins.
-
15
Thinly slice peppers.
-
16
Add peppers, chicken, onion, tomatoes, and arugula to bowl with dressing; toss gently to coat.
