Herbed Arugula-Tomato Salad With Chicken

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3 tablespoons extra-virgin olive oil, divided

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

4 (4-ounce) chicken breast cutlets

Cooking spray

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups halved cherry tomatoes

1 (5-ounce) package baby arugula

1 1/2 tablespoons white wine vinegar

1 teaspoon dried herbes de Provence

1/2 teaspoon Dijon mustard

1 garlic clove, minced

3 tablespoons halved pitted kalamata olives

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