Herbed Arugula-Tomato Salad With Chicken

• 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
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cups halved cherry tomatoes
• 1 (5-ounce) package baby arugula
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon dried herbes de Provence
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced
• 3 tablespoons halved pitted kalamata olives

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

extravirgin olive oil, lemon rind, lemon juice, chicken breast cutlets, cooking spray, salt, freshly ground black pepper, tomatoes, baby arugula, white wine vinegar, mustard, garlic, olives

Taken from www.myrecipes.com/recipe/herbed-arugula-tomato-salad-with-chicken (may not work)