Caprese, but built into a full plate. Warm sliced chicken breast goes over greens, tomato, and fresh mozzarella, and a red onion vinaigrette pulls the whole thing together.

The vinaigrette is where this earns its keep. Red Onion Vinegar brings a mellow, almost sweet allium note that a raw sliced onion never manages without overwhelming everything around it, and a quarter teaspoon each of Dijon and honey does the emulsifying and the balancing at the same time. Basil Extra Virgin Olive Oil appears twice — once to cook the chicken, once in the dressing — so the herb runs through the plate from top to bottom.

Let the chicken rest the full five minutes before slicing. Cut it early and the juice ends up on the cutting board instead of dressing the greens.