Ingredients
2 tablespoons plus 1/3 cup olive oil, divided
4 (6- to 7-ounce) boneless, skinless chicken breasts
Salt and black pepper
3 tablespoons red wine vinegar
1 shallot, minced
6 ounces arugula (about 12 cups loosely packed)
1/2 cup crumbled blue cheese
1 cup quartered Lindsay® Pimento Stuffed Spanish Manzanilla Olives
3 tablespoons pine nuts, toasted