Grilled Chicken Paillard With Lemon And Black Pepper And Arugula-Tomato Salad

• 1/4 cup freshly squeezed lemon juice
• 1small shallot, chopped
• 1/4 cup pure olive oil
• 1/4 teaspoon coarsely ground fresh pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• Salt
• 1/2 pound of arugula
• 2 ripe beefsteak tomatoes, diced
• 1 small red onion, peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil, plus additional for garnish

1. Whisk together lemon juice, shallot, olive oil, and black pepper in a large baking dish. Add chicken, turn to coat and marinate in the fridge for 30 minutes.
2. Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2-3 minutes per side or until golden brown and cooked through.
3. Combine arugula, tomatoes, onion in a large bowl, toss with the vinegar and oil and season with salt and pepper to taste. Place each Paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.

freshly squeezed lemon juice, shallot, olive oil, pepper, chicken breasts, salt, arugula, beefsteak tomatoes, red onion, red wine vinegar, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-paillard-with-lemon-and-black-pepper-and-arugula-tomato-salad-52505881 (may not work)