Caprese w/ Roasted Chicken & Arugula

We've been experiencing some hot summer nights. Literally. Like really hot. Like every window and door open, fans on full blast, hanging-out-in-your-underwear-kind-of-hot. As I type this I can hear the crickets in my mint garden just outside the wide open front door. We live in a charming little bungalow with no A/C which is usually not uncomfortable unless of course there happens to be a  heat wave. 

When dinnertime rolls around, the idea of eating something hot or heavy is completely out of the question so we've been whipping up lots of light meals. Tonight it was a variation of caprese salad with the addition of pan-roasted chicken and wild arugula. I seasoned a couple of pounded chicken cutlets with salt and pepper and then pan-roasted them in olive oil. When they were almost finished I tossed in some smashed garlic and deglazed the pan with a splash of pinot gris to bring it all together. 

White Wine + Garlic = Deliciousness (always)

While the chicken breasts were cooling I tossed together fresh mozzarella, wild arugula, basil, and cherry tomatoes. Then I made a quick vinaigrette with balsamic vinegar, dijon, and grapeseed oil. While the vinaigrette enjoyed a quick blast chill in my freezer, I chopped the chicken and added it to the salad along with fresh ground pepper and a sprinkle of kosher salt. 

Dinner is served.