Grilled Lemon-Dijon Chicken Thighs with Arugula Salad

This easy and quick main course is perfect for the warmer months. If you have an extra 5 minutes, grill the vegetables to add to the salad; try asparagus or red onion.
Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the chicken. Combine chicken, 1 1/2 teaspoons oil, Dijon juice, and garlic in a bowl; toss to coat. Let stand for 4 minutes. Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Transfer the chicken to the skillet; saute for 5 minutes on each side or until tender. Place the chicken on a cutting board. Cut the chicken into 1/4-inch thick slices.Combine the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve the honey. Add tomatoes and arugula; stir to coat. Place 1 1/2 cups of the arugula mixture on each of the 4 plates; top evenly with the sliced chicken.