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Quick and easy grilled chicken salad with garlic confit, perfect for a quick lunch. Enjoy in just 20 minutes!

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Cooking tools:

  • Blender
  • Food processor
  • Grill
  • Fine-mesh sieve
  • Saucepan
  • Mixing bowl
  • Cutting board
  • Chef's knife
  • Spoon
  • Stove

Ingredients

  • 20 garlic cloves, peeled
  • 1 cup olive oil
  • 1 pound skinless, boneless chicken breasts or thighs (see special)
  • 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

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