Sauce vierge: in a small mixing bowl combine cherry tomatoes, shallot, garlic, chives, parsley, olive oil, balsamic vinegar, lemon juice, lemon rind, and salt and pepper to taste. Set aside to let flavors meld.

Place chicken breast between two sheets of saran wrap and gently pound with meat tenderizer until approximately 1/4 inch thick. Generously salt and pepper both sides of the chicken breasts. Add canola oil to a very hot grill or sauté pan and cook the chicken breasts approximately 2.5 minutes per side, or until cooked through.

Plate a handful of arugula with a chicken breast and top with several spoonfuls of the sauce vierge.