Heat Blended Oil in a large saute pan over high heat until it begins to smoke. Carefully swirl the oil so that it coats the entire inside surface of the pan.
Season Chicken on both sides with S&P.
Carefully place Chicken, presentation side down, into the heated Oil. Sear on one side until golden brown, about 3 minutes.
Carefully flip Chicken over, then continue cooking until cooked through, about 2 minutes.
In a stainless-steel bowl, ladle Creamy Garlic Vinaigrette. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
Add arugula, onion and tomatoes. Season with S&P.
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
Place Chicken breasts, slightly overlapping, toward the front edge of the plate, as shown in the photo.
Build arugula salad on top of the center of the chicken, as shown in the photo. Be sure to create height in the center of the salad, while keeping the colorful ingredients visible, both around and on top of the salad.
Garnish with parmesan evenly distributed over the salad.
Place Lemon Wedge on the front right corner of the plate, as shown in the photo.