A beautiful summer salad that is loaded with texture and flavor!
Bring a small pot of salted water to boil. Add the unpeeled potatoes to the pot and cook for 10-12 minutes, or until fork tender. Remove, cool, and slice into 1/4-inch rounds. Set aside.
Using the microwave, cook the ear of corn on high for 3 minutes. Allow to cool in the microwave for an additional 5 minutes. Cut the end of the ear of corn off and carefully slip off the husk and silk. Use an oven mitt if the ear is still too hot. Cut the kernels off the cob. Add the kernels with the sliced potatoes, sliced tomatoes, hearts of palm, arugula, and basil. Set aside.
Combine the lemon juice, vinegar, mustard, and olive oil in a bowl and whisk to combine. Season with salt and pepper. Set aside.
Season both sides of chicken breasts with salt and pepper.
Heat the oil and lemon juice in a very large skillet over high heat. Add the chicken and cook for about 4 minutes on each side, flipping carefully with tongs, until the chicken cooks through (internal temperature of 165°F). Remove from heat. Slice.