Grilled Chicken With Arugula Salad

• 2/3 cup plus 2 tablespoons olive oil, divided
• 1/4 cup finely chopped shallots
• 1/4 cup champagne vinegar or white wine vinegar
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 pound sliced baby portobello mushrooms
• 1/2 pound sliced fresh mushrooms
• 4 boneless skinless chicken breast halves (6 ounces each)
• 6 cups fresh baby arugula or baby spinach
• 1/2 cup shredded Parmesan cheese

1. In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes.
2. Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally.
3. Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165u0b0.
4. Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

olive oil, shallots, champagne vinegar, salt, pepper, baby portobello mushrooms, mushrooms, chicken breast halves, fresh baby arugula, parmesan cheese

Taken from www.tasteofhome.com/recipes/grilled-chicken-with-arugula-salad/ (may not work)