Herbed Aruguala Tomato Salad with Chicken

By [e-mail]

Ingredients

• 3 T olive oil, divided
• 1 t grated lemon rind
• 1 T lemon juice
• 4 oz. chicken breast cutlets
• cooking spray
• 3/4 t salt, divided
• 1/2 t pepper, divided
• 2 C halved cherry tomatoes
• 1 5 oz. package baby arugula
• 1 1/2 T white wine vinegar
• 1 t herbes de Provence
• 1/2 t Dijon
• 1 clove minced garlic
• 3 T halved pitted kalamata olives

Preparation

Step 1

Combine 1 T oil, rind, juice & chicken cutlets; let stand 5 min.
Heat nonstick skillet over med-hi heat. Coat pan with cooking spray. Sprinkle chicken with salt & pepper. Add to pan & cook 2 min each side til done. Remove from heat; keep warm.
Combine tomatoes & arugula in large bowl. combine vinegar, herbes de Provence, mustard, garlic, remaining salt & pepper; gradually add remaining 2T oil, stirring constantly with whisk. Drizzle over salad; toss gently to coat. Cut chicken cutlets into thin slices; arrange over salad & top with kalamata olives

268 Cal.