In a bowl, combine the balsamic vinegar, garlic and 1 teaspoon of oil. Add the chicken fillets and toss to coat, then cover and leave to marinate in the fridge for 10 minutes.

Heat a grill pan or skillet over medium heat. Add the chicken fillets and cook for 2 to 3 minutes each side, or until cooked through. Add any remaining marinade to the pan for the final minute of cooking. While the chicken is cooking make the corn salsa. In a small bowl, add the tomatoes, corn and bell pepper, drizzle over the remaining 1 teaspoon of oil and toss to combine.

Divide arugula between two serving plates. Top with the chicken and pour over any remaining juices. Serve with the fresh corn salsa.

TIP: If you have pickled jalapeno available, add a few finely chopped slices to the corn salsa.