PEPPERED CHICKEN, PINEAPPLE AND ARUGULA SALAD

Peppered Chicken, Pineapple and Arugula Salad image

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons olive oil
2 skinless boneless chicken breast halves (about 12 ounces total)
2 teaspoons ground black pepper
4 1/4-inch-thick rounds fresh pineapple
1/4 cup dry white wine
1/4 cup plus 3 tablespoons purchased citrus vinaigrette
1 1/2 tablespoons chopped fresh basil
4 cups (packed) fresh arugula

Steps:

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate. Sprinkle pineapple with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side.
Transfer to plate with chicken. Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.
Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over salads and serve.