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Grilled Chicken Salad with Garlic Confit
- 20 garlic cloves, peeled
- 1 cup olive oil
- 1 pound skinless, boneless chicken breasts or thighs
- 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
Directions:View on Epicurious
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