Chicken Paillard with Radicchio and Arugula Salad and Champagne Vinaigrette

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2 boneless and skinless chicken breasts, butterflied

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

1/4 cup champagne vinegar

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 clove garlic, minced

Zest and juice of 1 lemon

1/2 cup blended oil (such as equal parts olive oil and canola oil)

2 cups arugula

1 small head frisée, torn into bite-size pieces

1 small head radicchio, cored and sliced

1 sprig tarragon, leaves removed and chopped

1/2 small bunch chives, thinly sliced

Pickled Red Onions, for garnish, recipe follows

Pickled Red Onions:

2 cups red wine vinegar

1/2 cup water

1 tablespoon sugar

2 teaspoons celery seeds

1 1/2 teaspoons kosher salt

1 teaspoon mustard seeds

1 teaspoon whole black peppercorns

1 red onion, thinly sliced