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Brush chicken with 1 tablespoon vinegar and season with oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook chicken 3 minutes per side. Remove to plate; keep warm.
Add the remaining 4 tablespoons vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper, 3 tablespoons olive oil and the plum tomatoes to the pan. Scrape up any browned bits from the bottom of the pan and gently heat through, about 1 minute.
Toss together escarole, romaine and onion. Slice chicken and arrange on the the salad. Spoon warm tomato vinaigrette over the top and garnish with fresh basil.