Chicken Paillard

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.

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.