Roasted Carrot and Chicken Salad with Pistachios

This salad is full of healthy protein. The crisp, peeled carrots and seedless grapes complement the hearty chicken pistachios.

Ingredients

1 pound large carrots, peeled and cut into slices (2 cups)

1 tablespoon brown sugar

2 tablespoons extra-virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 boneless, skinless chicken-breast halves (6 ounces each), cut crosswise in thin slices

4 tablespoons snipped fresh chives or sliced scallion greens

1 tablespoon cider vinegar

1 teaspoon cider vinegar

1 medium shallot, thinly sliced

2 cups baby arugula

1 bunch watercress, tough stems removed

1½ cups halved red seedless grapes

2 tablespoons unsalted shelled chopped pistachios

Preheat the oven to 425°F. Coat an 11 x 9 inch baking pan and a rimmed baking sheet with olive oil cooking spray.
Place the carrots in the prepared baking pan. Sprinkle with the sugar, 1 teaspoon of the olive oil and ⅛ teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, for 25 minutes, until the carrots are tender and lightly golden at the edges.
About 5 minutes before the carrots are done, place the chicken in a mound on the prepared baking sheet. Drizzle with 1 teaspoon of the oil, and sprinkle with 2 tablespoons of the chives and ⅛ teaspoon each of the salt and pepper. Toss to mix. Arrange in a single layer. Roast, turning once, for 5 to 7 minutes, until cooked through. Remove carrots and chicken from the oven and let cool a few minutes.
Meanwhile, in a salad bowl, mix the vinegar, shallot, the remaining oil, 2 tablespoons chives and ¼ teaspoon each salt and pepper. Let stand 5 minutes or more to blend the flavors.
To finish the salad, add the arugula, watercress and grapes to the dressing and toss to mix well. Spread out on a platter. Top with the carrots, the chicken and any juices, and sprinkle with the pistachios. Serve warm.

Based on 4 servings.

Per serving: