To prepare the salad ingredients, hard boil two eggs. Boil the potato until it's tender when pierced with a fork, but not overcooked. Blanch green beans by placing them in a sauce pan with ½ inch boiling water and placing the lid on for 2-3 minutes, then adding the green beans to an ice bath to cool quickly. These ingredients can be served over the salad hot or chilled.
Toast the sliced or slivered almonds by placing them in a small frying pan, and toasting over medium low heat. Stir the almonds every minute or so to keep from burning. Remove from heat when the almonds are evenly brown.
In a frying pan, add 1 teaspoon of olive oil, and heat over medium high heat. Cut the chicken breast in 2 pieces, and add them to the pan. Season the chicken with sea salt, black pepper, and italian seasoning.
Cook the chicken on medium high heat until the bottom side is browned, then flip the chicken. Season the other side with sea salt, black pepper, and italian seasoning.
Reduce the cooking heat to medium (or just shy of medium), and add ¼ cup balsamic vinegar. Let the chicken cook for 10 minutes, until the chicken is about cooked through. Flip, and cook on the other side until the chicken is fully cooked, and the vinegar has formed a thick, sticky sauce.
Flip the chicken a few times to coat the chicken with as much vinegar glaze as possible.
While the chicken is cooking, chop the romaine lettuce, and tear the basil leaves and mix into the lettuce. Add the lettuce to plates, and arrange the chopped boiled potato, blanched green beans, hard boiled egg, and cherry tomatoes on top. Dress the salads with olive oil, balsamic vinegar, and sea salt and black pepper, to taste.
Slice the glazed chicken, and add to the salads.
Top the salads with the toasted almonds.
*I cooked extra chicken, and used ¾ cup of balsamic vinegar in the photo above. I used the left over chicken for sandwiches, and added it to other salads.