Roast Chicken and Vegetable Salad – Sixtack

Ingredients

• 2 minced garlic cloves
• 1/2 cup Dijon mustard
• 1/4 cup raw honey
• 1 Tablespoon chopped rosemary
• 2 teaspoons Borsari salt (or regular salt and pepper)
• 1/2 cup olive oil
• 5 to 6 chicken breasts
• 2 sweet potatoes, peeled and cut into chunks
• 3 carrots, peeled and cut into coins
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, peeled and sliced
• Olive oil
• Salt and pepper
• Arugula
• Blue cheese crumbles
• Pistachios
• White balsamic vinegar