Roasted Chicken, Chickpea, and Cauliflower Salad

Roasted Chicken, Chickpea, and Cauliflower Salad
Photo by Scott Phillips


  • 1 medium head cauliflower, cut into 2-inch florets
  • 8 boneless, skinless chicken thighs (about 1-½ lb.)
  • ¼ cup green olives (preferably picholine), pitted and quartered
  • ¼ cup lightly packed fresh flat-leaf parsley leaves
  • ½ small red onion, halved lengthwise and thinly sliced crosswise
  • 2 cups Chickpeas with Bay Leaves and Herbs
  • 1 tsp. Dijon mustard
  • + 4 more ingredients
    • 3 Tbs. Champagne vinegar
    • 5 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 5 oz. (5 cups) baby arugula

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of...

View full recipe at Fine Cooking


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