Grilled Chicken Paillard with Greek Salad

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4 boneless, skinless chicken breasts, preferably organic

Grapeseed oil, for drizzling

Kosher salt and freshly ground black pepper

2 lemons, halved

8 ounces arugula, roughly chopped

3/4 cup kalamata olives, pitted and roughly chopped

1 pint cherry tomatoes, halved

4 ounces feta cheese, crumbled

1 packed cup basil leaves

2 tablespoons fresh oregano leaves

2 tablespoons olive oil