3 tbsp. white balsamic or rice vinegar
1 1/2 tsp. hot paprika
1 generous pinch saffron, crumbled
4 tbsp olive oil
1/2 cup minced shallots
2 tbsp. chopped fresh thyme
1 1-pint basket cherry tomatoes, halved
4 chicken breast halves
Mix vinegar, 1/2 tsp. paprika, and saffron in a medium bowl. Add 3 tbsp. oil, shallots and 1 tbsp. thyme and mix. Add in tomatoes, cover with vinaigrette mixture, salt and pepper to taste.
Heat last tbsp. of oil in a large skillet over medium-high heat. Sprinkle chicken with remaining tsp. paprika, 1 tbsp. thyme, salt and pepper. Add to skillet. Saute, turning often, until cooked through.
Prepare 4 plates with greens of choice. Slice chicken and lay out on top of greens. Spoon vinaigrette and tomatoes over.