Pour the balsamic vinegar into a small saucepan and bring to a boil over medium heat. Boil for 5-7 minutes, stirring regularly, until the vinegar has reduced by half. Turn the heat to low and stir in the butter. Continue cooking, stirring often, until the sauce becomes thick and glossy. Sprinkle in a bit of salt to taste. Turn off the heat and set aside.

Meanwhile, heat the neutral cooking oil in a small skillet. Add the chicken and season with salt and pepper if desired. Cook, flipping occasionally, for 4-5 minutes or until the chicken is warmed through and beginning to crisp up around the edges. Turn off the heat and keep the chicken warm.

In a bowl, combine the arugula with the extra virgin olive oil. Tear the basil leaves in half and add it to the bowl and toss to combine. Season with flaky sea salt.

Divide the basil and arugula between plates.

Pile warm chicken and the halved tomatoes and sliced cucumber on top of each salad. Arrange the mozzarella on each plate. Drizzle with the warm balsamic butter and enjoy!