Method:
1 Preheat the oven to 200°C fan forced.
2 Heat oil in a frying pan over a medium heat, cook chicken, skin side down for 4-5 minutes or until golden, turn and transfer pan to the oven, roast for 12-15 minutes or until cooked through. Set aside to rest for 5 minutes.
3 Arrange the tomato slices on a plate and top with the artichoke, combine the herbs in a small bowl and drizzle with olive oil and balsamic vinegar, season with salt and pepper. Place dressed herbs on top of the artichokes.
4 Slice the cooked chicken and place on top of the salad, drizzle with olive oil to serve.