Grilled Chicken Salad with Olives and Blue Cheese | Lindsay

Ingredients

• 2 tablespoons plus 1/3 cup olive oil, divided
• 4 (6- to 7-ounce) boneless, skinless chicken breasts
• Salt and black pepper
• 3 tablespoons red wine vinegar
• 1 shallot, minced
• 6 ounces arugula (about 12 cups loosely packed)
• 1/2 cup crumbled blue cheese
• 1 cup quartered Lindsay® Pimento Stuffed Spanish Manzanilla Olives
• 3 tablespoons pine nuts, toasted