Combine ground chicken, Parmesan cheese, Italian seasoned dried bread crumbs, salt, and pepper in a bowl.

Form the mixture into four 1/2-inch-thick patties.

Heat olive oil in a large nonstick skillet over medium heat.

Add the patties to the skillet and cook for 6 minutes, turning once, until cooked through.

In a separate bowl, combine baby arugula blend, diced plum (Roma) tomatoes, sliced red onion, and bottled vinaigrette dressing.

Toss the salad to mix.

Serve the patties topped with the arugula salad.

Serve with garlic bread and green beans as desired.