Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.Advertisement
Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Pairs well with a dry white wine.
For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes instead of cherry tomatoes, if desired.
Substitute spring mix, spinach, or romaine lettuce if the arugula is too bitter.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.