Grilled Chicken-Arugula Salad with Grilled Tomato Salsa

Ingredients

• Kosher salt and freshly ground black pepper
• 1 Tbs. fresh lemon juice
• 2 cups arugula leaves, very coarsely chopped
• 12 boneless, skinless thin chicken breast cutlets (about 2-¼ lb.)
• 5 plum tomatoes (about 1 lb. total)
• 3 red bell peppers
• 1 small fresh jalapeño
• + 4 more ingredients
• • 1 large clove garlic, minced
  • 1-½ Tbs. red-wine vinegar
  • 6 Tbs. extra-virgin olive oil
  • 2 oz. Parmigiano-Reggiano, thinly shaved

Prepare a grill by adjusting the grill grate so that it's 4 to 5 inches from the flame or heat source. Heat a gas grill to high or a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than three second...

View full recipe at Fine Cooking