1.Whisk together vinegar, mustard, and garlic. Add
oil in slow stream, whisking to combine. Season to
taste. Divide between 2 bowls. Add tomatoes and
onion to one bowl and chicken to the other.
Marinate 15 minutes.
2.Heat grill pan coated with olive oil spray over
medium heat. Remove chicken from marinade (discard
marinade). Grill chicken in 2 batches, turning,
until golden brown and cooked through, 6 minutes.
Transfer to plate and cover to keep warm.
3.Toss arugula in bowl with marinated tomatoes and
onion to coat. Halve chicken and divide among 4
plates. Top with salad.
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