Herbed Arugula - Tomato Salad with Chicken

By chris5863

Ingredients

• 3 tablespoons extra-virgin olive oil,
• divided
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 4 (4-ounce) chicken breast cutlets
• Cooking spray
• 3 h. teaspoon salt, divided
• '12 teaspoon freshly ground black pepper,
• divided
• 2 cups halved cherry tomatoes
• 1 (5-ounce) package baby arugula
• 1112 tablespoons white wine vinegar
• 1 teaspoon dried herbes de Provence
• 112 teaspoon Dijon mustard
• 1 garlic dove, minced
• 3 tablespoons halved pitted Icalamata
• olives

Details

Servings 4

Preparation

Step 1

1. Combine 1 tablespoon oil, rind,juicc, and
chicken cutlets; let stand 5 minute s.
2. Heat a large nonstick skillet over mediumhigh
heat . Coat pan with cooking spray.
Sprinkle chicken evenly with '/, teaspoon salt
and '4 teaspoon pepper. Add chicken to pan;
cook 2 minutes on each side or until done. Remove from hear; keep warm.
3. Combine tomatoes and arugula in a large
bowl. Combin e vinegar, herbe s de Provence,
mustard, garlic , remaining ~ teaspoon salt,
and remaining '4 teaspoon pepper; gradually
add remaining 2 tablespoons oil, stirring vinaigrette
constantly with a whisk. Drizzle th e
vinaigrette over salad; toss gently to coat.
Divide salad evenly among 4 plates. Cut
chicken cutlet s across the grain into thin
slices; arrange 1 sliced cutlet over each salad,
and top each serving with about 2 teaspoons
olives. Yield: 4 servings.