1 boneless, skinless, chicken breast
1 package baby arugula or lettuce of your choice
2 cups mushrooms, about 4 oz.
1 pint cherry tomatoes, sliced lengthwise
1/2 cup pitted kalamata olives
1/2 cup Italian Dressing, preferably Bruschetta Italian
Sprinkle chicken with salt and pepper add to heated pan with 1 Tbsp oil (medium heat). Add chicken turning once, 5 to 6 minutes per side or until no longer pink inside. Let stand 10 minutes.
In large bowl add arugula, mushroom, tomatoes and olives. Toss with dressing.
Divide salad into 4 plates and top with sliced chicken.