This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.
Category: Salad
Cuisine: not set
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 cros
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
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