Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

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1/4 cup freshly squeezed lemon juice

1 small shallot, chopped

1/4 cup pure olive oil

1/4 teaspoon coarsely ground fresh black pepper

4 boneless, skinless, chicken breasts, pounded thinly

Salt

1/2 pound arugula

2 ripe beefsteak tomatoes, diced

1 small red onion, peeled, halved and thinly sliced

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil, plus additional for garnish

Lemon halves, for garnish