1. Cut onion into 1/4-inch-thick slices. Brush with olive oil, and sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.
2. Arrange arugula on a serving platter; top with onions, chicken, and next 4 ingredients. Drizzle with Yogurt-Basil Vinaigrette.
Try This Twist!
Salmon Cobb Salad: Omit chicken. Season 4 (4-oz.) salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done. Proceed with recipe as directed.