Peaches: Slice the peaches, drizzle with 1 teaspoon of balsamic vinegar and honey, mix well, and let them marinate briefly.

Preparing the meat: Drizzle the mini chicken fillets with 2 tablespoons of oil, add dried basil, dried oregano, salt, and pepper, then mix and let rest for a while—up to 30 minutes is ideal.

Dressing: Mix all dressing ingredients together until you get a creamy dressing.

Vegetables: Wash and dry the arugula. Cut the cherry tomatoes in half. Slice the onion into thin rings. Wash and dry the blueberries as well.

Cooking the meat: Heat 1 tablespoon of oil and slowly sear the mini chicken fillets. Cook for about 4 minutes per side. Once browned, add 2 tablespoons of water and cover the pan. After 2 minutes, uncover and let the excess water evaporate, turning the fillets in between. Remove the cooked fillets and cover them with aluminum foil for 5 minutes to let the meat rest.

Salad: Place the arugula on a plate or in a bowl, then add cherry tomatoes, blueberries, onion, peaches, sunflower seeds, sliced chicken, and torn mini mozzarella balls. Drizzle with the dressing and gently toss.

Serving: Optionally garnish with fresh basil and serve immediately.