Grilled Chicken Paillard With Arugula Salad

Ingredients

Ingredients for the salad

4 cups cleaned arugula
1-pint cherry tomatoes – tomatoes cut in ½
1 red onion diced
¼ cup Balsamic vinegar
1 clove garlic chopped
½ cup extra virgin olive oil ( good one)
Salt and pepper
Juice of 1 lemon
3 basil leaves chopped
1 lemon cut into wedges- for garnish

Ingredients for chicken

2 lbs chicken breast pounded very thin
½ cup olive oil
3 cloves garlic chopped up
Juice of 2 lemons
Salt
Black pepper

Directions

Steps for the marinade:
1. Combine the olive oil, chopped garlic, lemon juice, salt and pepper in a ziplock bag. Zip up and shake. Add the chicken to the bag and shake until chicken looks coated. Refrigerate for at least 30 minutes and let marinate.
2. If you don’t have a ziplock bag, combine the ingredients in a jar with a lid and shake up. Place the chicken in a bowl and pour the marinade over the chicken- make sure all the chicken is soaking in the marinade. Cover and place in refrigerator for at least 30 minutes.

Steps for the chicken breast:
1. Remove the marinated chicken breasts from refrigerator.
2. Place on a hot grill (you can brush the grill with olive oil, so the chicken does not stick).
3. Chicken should be golden brown on each side. (About 4-5mins each side)

Steps for the dressing:
1. In a glass jar with a lid, mix the vinegar, oil, lemon juice, garlic, basil, salt, and pepper.
2. Taste and adjust seasonings to your liking.

Assembling the chicken breasts and salad:
1. In 1 large platter, arrange the chicken breasts, single layer.
2. Begin building the salad on top of the chicken.
3. Add the arugula, sprinkle the diced onion and then the tomatoes.
4. Pour the salad dressing over the salad and chicken.
5. Cut the leftover lemon into wedges and use as garnish on the platter.