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Roasted Chicken Chickpea and Cauliflower Salad
Ingredients
- * 8 boneless, skinless chicken thighs (about 1-1/2 lb.)
- 1 medium head cauliflower, cut into 2-inch florets
- 5 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 small red onion, halved lengthwise and thinly sliced crosswise
- 3 Tbs. Champagne vinegar
- 1 tsp. Dijon mustard
- 2 cups Chickpeas with Bay Leaves and Herbs
- 1/4 cup green olives (preferably picholine), pitted and quartered
- 1/4 cup lightly packed fresh flat-leaf parsley leaves
- 5 oz. (5 cups) baby arugula
Instructions
Roasted Chicken, Chickpea, and Cauliflower Salad serves 6 original recipe by completerecipes.com.
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