Arugula-chicken Salad with Onion Chutney

For the chutney, peel and halve onions and cut into thin strips.

Rinse leek, trim and cut into about 1 cm (approximately 1/2-inch) thick rings.

Bring onions and leek to a boil in water with honey and vinegar, then reduce heat to low and simmer about 40 minutes, stirring occasionally. When the chutney is golden brown and most of the liquid has evaporated, season with salt and pepper and remove from heat. Allow to cool.

For the salad, rinse arugula, drain well, remove tough stems and arrange on plates.

Cut chicken breasts lengthwise into 3 slices and pound a little flat with a meat mallet. Season with thyme, salt and pepper. Sear slices in hot oil in a grill pan for about 3 minutes per side. Then place slices on the arugula.

Serve salads with the chutney.