Grilled Chicken Paillard with Lemon, Black-Pepper and Arugula Tomato Salad

• 1/4 cup lemon juice freshly squeezed
• 1 small shallots chopped
• 1/4 cup olive oil pure
• 1/4 teaspoon black pepper fresh, coarsely ground
• 4 each chicken breast halves, boneless, skinless pounded thinly
• 1 x salt to taste
• 1/2 pound arugula (roquette)
• 2 each beefsteak tomatoes ripe, diced
• 1 small red onion peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil, extra-virgin plus additional for garnish
• 1 each lemon halves, for garnish

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

lemon juice freshly squeezed, shallots, olive oil, black pepper, chicken breast halves, salt, arugula, tomatoes, red onion, red wine vinegar, olive oil, lemon halves

Taken from recipeland.com/recipe/v/grilled-chicken-paillard-lemon--49485 (may not work)