Toss with red onion, balsamic, Parmesan:
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Here’s a tip. Green vegetables when cooked for seven minutes or longer, or exposed to acid like lemon juice or vinegar, will turn a drab olive color.
As for the arugula, it is quite fragile, so make sure that it is very fresh and free of wilty leaves. I used baby arugula, but if you can find the more sturdy, wild-looking, mature type—which seems to be more common in Europe, I’ve noticed—use that. I wish I could find it more often around here.
(If you’re a cheater like me, you can warm the chicken for a few seconds in the microwave.)
