For dressing, mix lemon juice, olive oil and balsamic vinegar. Mix arugula with green peas. If you are going to use frozen peas, you need to boil them for a couple of minutes in boiling water, then flip them into a colander and pour cold water over them to stop the cooking process and preserve the green color.
Mix the arugula and peas with the dressing and place on a plate.
Place the diced chicken fillet on top and serve immediately.
