Grilled Lemon-Dijon Chicken Thighs With Arugula Salad

• 4 (4-ounce) skinless, boneless chicken thighs
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon minced fresh garlic
• Cooking spray
• 2 tablespoons thinly sliced shallots
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey
• 1 cup grape tomatoes, halved
• 1 (5-ounce) package baby arugula

1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.
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skinless, salt, freshly ground black pepper, extravirgin olive oil, lemon juice, mustard, fresh garlic, cooking spray, shallots, balsamic vinegar, honey, grape tomatoes, baby arugula

Taken from www.myrecipes.com/recipe/grilled-lemon-chicken-salad (may not work)