Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
1
pound skinless, boneless chicken breasts or thighs
20
Garlic Confit cloves, plus ½ cup plus 2 Tbsp. of the garlic oil
Kosher salt, freshly ground pepper
2
tablespoons Dijon or whole grain mustard
2
tablespoons red wine vinegar
1
/4 cup pitted olives
4
cups (packed) arugula (not baby)
1
/4 cup flat-leaf parsley leaves
3
roasted red peppers from a jar, cut into 1/2-inch-wide strips
Need to make a substitution?
Preparation
Step 1
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 2 Tbsp. of the oil from Garlic Confit in a medium bowl. Season with salt and pepper. Grill until charred and just cooked through, 4–5 minutes per side. Transfer to a board; let rest for 5 minutes.
Step 2
Purée 8 Garlic Confit cloves, ½ cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. Place remaining Garlic Confit cloves, olives, and remaining ingredients in a large bowl. Slice chicken on a diagonal; add to bowl. Spoon 2 Tbsp. dressing over; toss. Serve with remaining dressing.
Nutrition Per Serving
One serving contains: Calories (kcal) 400 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 65 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 28 Sodium (mg) 740