Chicken and Spring Mix Salad with Vinaigrette Dressing

My significant other was always the type that wanted to leave salads to the bunnies. But since I've been serving them up on a regular basis, he has gained a new appreciation for the salad as a light, fully satisfying meal. This chicken and salad combo received his stamp of approval for dinner last night.

Ingredients
3 tbsp. extra-virgin olive oil, divided
1 tsp. grated lemon rind
1 tbsp. fresh lemon juice
4 chicken breast cutlets
Cooking spray
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
1 pint grape tomatoes
9.5 oz. Kalamata olives, pitted
5 oz. spring mix
1 1/2 tsp. champagne vinegar
1 tsp. herbes de Provence
1/2 tsp. Dijon mustard
1 clove garlic, minced

Directions
Combine 1 tbsp. oil, rind, juice and chicken. Let stand 5 minutes.
Coat a skillet with cooking spray and heat over medium-high heat.
Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper. Cook on each side until done. (You may also grill the chicken, if desired.)
Remove chicken from heat and keep warm.
Combine the spring mix, tomatoes and olives in a large bowl.
Combine vinegar, herbes de Provence, mustard, garlic, 1/4 tsp. salt and 1/4 tsp. pepper. Add 2 tbsp. oil and stir with a whisk.
Coat the salad with the vinaigrette and toss.
Divide salad among serving plates. Cut the chicken into strips and arrange over salad.