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
Preparation
Heat oven to 325°F. Spray 11x 9-inch rectangular baking pan and a rimmed baking sheet with olive oil cooking spray.
Place carrots in baking pan. Sprinkle with sugar, 1 teaspoon of olive oil and 1/8 teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, 25 minutes or until carrots are tender and lightly golden at edges.
About 5 minutes before carrots are done, place 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 1/8 teaspoon each of the salt and pepper. Toss to mix. Arrange in a single layer. Roast, turning once, 5 to 7 minutes or until juice of chicken is clear when center of thickest part is cut. Remove carrots and chicken from oven; let cool a few minutes.
Meanwhile, in salad bowl, mix vinegar, shallot, the remaining oil, 2 tablespoons chives, and 1/4 teaspoon each salt and pepper. Let stand 5 minutes or more to blend flavors.
Just before serving, add arugula, watercress and grapes to the vinegar mixture tossing to coat greens and grapes. Spread out on large platter. Top with carrots, chicken and any juices. Sprinkle with pistachios. Serve warm.
