Warm Provencal Chicken Salad – Rachael Ray

Ingredients

• 2 pounds baby white or yellow potatoes, halved
• 4 small onions, sliced into 1/2-inch-thick wedges
• 8-10 cloves garlic, crushed
• 1/2-2/3 cup extra virgin olive oil (EVOO), divided
• Salt and pepper
• 1 pound trimmed green beans or asparagus, halved
• 1 pint grape or cherry tomatoes
• 1/2 cup black pitted Nicoise olives
• 8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
• 1 shallot, coarsely chopped
• A small handful of sage leaves
• A small handful of tarragon
• A couple sprigs fresh marjoram or 2 teaspoons dried
• 1 cup flat leaf parsley, loosely packed
• 2 tablespoons Dijon mustard
• 4 cups arugula
• 1 baguette