This light, quick main is perfect for warmer months. If you have 5 extra minutes, grill some vegetables to toss into the salad; try asparagus or red onion.
4 (4-ounce) skinless, boneless chicken thighs
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 1/2 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh garlic
2 tablespoons thinly sliced shallots
1 tablespoon balsamic vinegar
2 teaspoons honey
1 cup grape tomatoes, halved
1 (5-ounce) package baby arugula
How to Make It
Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.
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