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Brush the chicken breasts with 15ml and season to taste.
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Heat your grill and keep the heat to medium.
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Grill the chicken for 4 minutes per side.
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Remove from the heat and slice into strips.
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In the meantime, toss the tomatoes and arugula in a bowl.
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Add the warm chicken.
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Whisk the remaining olive oil and lemon juice in a small jar.
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Pour the dressing over the chicken and season the salad to taste.
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Toss once again and serve.