Heat a sauté pan over medium to high heat. Add 2 tsp of oil to the pan. Add a pinch of salt and pepper to the chicken breasts and add to the pan. Cook on each side for three to four minutes or until golden brown (the chicken meat will be white throughout).

Cut one orange in half and reserve for the dressing. Stand the remaining orange upright on a cutting board and thinly slice off the peel in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. . Cut the green stalk off the top of the fennel bulb and discard. Slice the bulb in half and cut the bulb into very thin julienne strips (matchsticks). Remove the skin from the shallot and cut the shallot into thin julienne strips. Reserve the fruits and vegetables for plating.

Place the sugar, vinegar and mustard in a mixing bowl. Add 2 tbsp oil and the juice of the orange by cutting it in half then squeezing each half in your hand over the mixing bowl. Add a pinch of salt and pepper then stir to combine. Reserve dressing for plating.

Place all the sliced vegetables, orange segments, and arugula in a mixing bowl. Drizzle the dressing over the salad and mix. Slice the cooked chicken into thin pieces and reserve for plating.

Place the salad mix in the middle of the plate gently and try to build the salad up to give it some height. Place the sliced chicken on the side of the plate.