Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/4 cup freshly squeezed lemon juice 1 small shallot, chopped 1/4 cup pure olive oil 1/4 teaspoon coarsely ground fresh black pepper 4 boneless, skinless, chicken breasts, pounded thinly Salt 1/2 pound arugula 2 ripe beefsteak tomatoes, diced 1/4 small red onion, peeled, halved and thinly sliced 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil, plus additional for garnish
			Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 1 hour or more. Preheat grill to high. 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. Combine arugula, tomatoes and onions 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.