Herbed Arugula-Tomato Salad with Chicken | None Recipes | Chippewa Valley Bean

Ingredients

• 3 tbsp extra virgin olive, divided
• 1 tsp grated lemon rind
• 1 tbsp fresh lemon juice
• 4 - 4 oz chicken breast cutlets
• Cooking spray
• 3/4 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 cups cherry tomatoes, halved
• 1 - 5 oz package baby arugula
• 1 - 15 oz can dark red kidney beans, rinsed and drained
• 1/2 tbsp white wine vinegar
• 1 tsp dried herbes de Provence
• 1/2 tsp Dijon mustard
• 1 garlic clove, minced
• 3 tbsp kalamata olives, halved and pitted