Grilled Chicken Paillard with California Grapes and Arugula Salad | PrimalGourmet

Ingredients

• 2 boneless and skinless chicken breasts (sliced in half lengthwise and pounded 1/8”-thin)
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 3 cloves garlic (finely chopped)
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon fresh oregano (substitute ½ teaspoon dry)
• 1 teaspoon kosher salt
• ½ teaspoon freshly-cracked black pepper
• ¼ cup extra-virgin olive oil
• 1/8 cup apple cider vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon honey
• 1 garlic clove (finely grated)
• 1/4 teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 8 ounces arugula
• 1 shallot (thinly sliced)
• 1 cup red grapes (sliced in half)
• 2 ounces thinly shaved Pecorino Romano cheese (substitute Parmigiano Reggiano)