Grilled Chicken Paillard with California Grapes and Arugula Salad

For the Grilled Chicken Paillard:
1 In a bowl, combine the chicken, olive oil, lemon juice, garlic, parsley, rosemary, oregano, salt and pepper. Toss everything to coat, cover and refrigerate 1 to 6 hours.
2 Preheat the grill to medium-high heat. Transfer the chicken to the grill and cook until grill marks form, around 4 minutes. Flip and cook the other side until grill marks form and the thickest part of the chicken breast registers 160F. Transfer the chicken to a tray, tent with foil and let the residual heat bring the chicken to 165F.
3 Serve the chicken alongside the California Grapes and Arugula Salad.
For the California Grapes and Arugula Salad:
5 In a mason jar, combine the olive oil, vinegar, mustard, honey, garlic, salt and pepper. Seal with a lid and shake vigorously until emulsified. Taste the vinaigrette for seasoning and adjust with salt and pepper as desired.
6 In a large bowl, combine the arugula, shallot, grapes and pecorino cheese. Drizzle half of the vinaigrette overtop and toss gently to coat.
7 Serve the salad with the grilled chicken and drizzle with some more of the vinaigrette to taste.