For the salad and dressing:
3-4 cups organic baby arugula
1 heirloom tomato, sliced thinly
1 1/2 tablespoons white wine vinegar
1 teaspoon dried herbes de Provence
1/4 teaspoon ground black pepper
1/4 teaspoon fine sea salt
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon olive oil
1. In a medium-sized bowl, combine together the white wine vinegar, herbes de Provence, black pepper, sea slat, mustard, and minced garlic clove. Stir the ingredients together. While whisking, drizzle in the olive oil.
2. Place the arugula and sliced heirloom tomato in a large bowl. Pour the dressing over the salad. Toss gently to combine. Set aside.
For the chicken:
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 chicken cutlets
freshly ground black pepper
fine sea salt
olive oil cooking spray
1. Add the lemon zest, lemon juice, and olive oil into a quart-sized sealable plastic bag. Add in the chicken cutlets and let stand for at least five minutes.
2. Remove the cutlets from the marinade and season with salt and pepper.
3. Heat a large skillet over medium-high heat. Spray the skillet with cooking spray.
4. Add the cutlets to the skillet and cook for two minutes on each side, or until the interior is no longer pink. Remove from the heat.
5. Cut each chicken cutlet across the grain into even slices.
To construct the salad:
1. Plate the salad. Top each salad with a sliced chicken cutlet. Pour any remaining dressing over top the chicken and serve immediately.