Chicken and Arugula Salad with Cherries and Feta

Name: Chicken and Arugula Salad with Cherries and Feta
Ingredients: ¼ teaspoon plus pinch table salt , divided, plus salt for cooking chicken; 3 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; 3 ounces rustic bread , cut into 1-inch pieces (about 1½ cups); ½ cup extra-virgin olive oil , divided; 2 tablespoons white wine vinegar; 2 tablespoons minced fresh parsley; 1 tablespoon minced shallot; 1 teaspoon Dijon mustard; 5 ounces (5 cups) baby arugula; 8 ounces fresh sweet cherries , pitted and quartered; 2 ounces feta cheese , crumbled (½ cup)