Place the chicken breast onto a sizzle platter with chicken broth. Place in a 500F oven for 2-3 minutes until heated through.
In a stainless-steel bowl, ladle Citrus Vinaigrette. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
Add Couscous, cherries, arugula, oranges and onion. Season with S&P.
Using a rubber spatula, gently toss together to thoroughly coat the ingredients with the dressing. Taste and adjust seasoning as needed.
Spoon the couscous into the center of a salad bowl, evenly distributing the colorful ingredients throughout.
Using a fish spatula, transfer the chicken breast to the front of the plate, fanning out as shown in the photo.
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