Grilled Chicken and Tomato Salad

Ingredients

• 5 cups arugula 
• 0.3 teaspoon pepper black
• 1 cup multicolored cherry tomatoes halved
• 0.5 cup goat cheese crumbled
• 10  kalamata olives pitted chopped
• 0.3 cup olive oil and vinegar salad dressing divided
• 0.3 cup onion red thinly sliced
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• grill pan

Directions

1. Heat a large grill pan over medium-high heat.
2. Sprinkle chicken with salt and pepper. Coat pan with cooking spray.
3. Place chicken in pan; cook 6 minutes on each side or until done.
4. While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese.
5. Brush chicken with remaining 1 tablespoon dressing.
6. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.