Roasted Carrot and Chicken Salad Recipe - BettyCrocker.com

Ingredients

• 1 lb large carrots, peeled and cut into 1/2-inch diagonal slices (2 cups)
• 1 tablespoon packed brown sugar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 boneless skinless chicken breasts, cut into thin slices (about 12 oz)
• 1/4 cup snipped fresh chives or sliced scallion greens
• 1 tablespoon + 1 teaspoon cider vinegar
• 1 medium shallot, thinly sliced
• 2 cups baby arugula
• 1 bunch watercress, tough stems removed
• 1 1/2 cups halved red seedless grapes
• 2 tablespoons unsalted shelled chopped pistachios