Slice the Granny Smith Apple (1) into quarters. Remove core by placing the flat cut side down on the cutting board and slice at an angle above the core to remove. Slice the apple into quarter inch slices lengthwise, and set aside.
Cut Carrot (3 ounce) into matchsticks. Set aside.
In a large bowl, add Dijon Mustard (2 tablespoon), Champagne Vinegar (2 fluid ounce), Honey (2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Slowly drizzle Olive Oil (2 tablespoon) into the bowl. Using a fork, whisk until smooth and emulsified. Set aside.
To the bowl with the vinaigrette, add the following ingredients in this order: Arugula (4 ounce), matchstick carrots, Candied Pistachios (4 ounce), and Granny Smith Apple. Hand crumble the Goat Cheese (4 ounce) over the salad but wait to toss.
Heat a medium saute pan over medium high heat and add Olive Oil (1 tablespoon). Pat dry Chicken Breast (2) with paper towels and season each breast with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
When the oil is hot, add the chicken and sear on each side for four minutes until golden brown and cooked through. Transfer chicken to a plate and allow to rest before slicing.
Gently toss the salad and set aside. Slice the chicken breasts on a diagonal into quarter inch thin slices.
In the center of two bowl, gently stack the salad. Top with the sliced chicken breast.