Warm Provencal Chicken Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
967
FAT
157%
CHOL
94%
SOD
39%

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Ingredients for 4 servings

2 pounds baby white or yellow potatoes, halved

4 small onions, sliced into 1/2-inch-thick wedges

8-10 cloves garlic, crushed

1/2-2/3 cup extra virgin olive oil (EVOO), divided

Salt and pepper

1 pound trimmed green beans or asparagus, halved

1 pint grape or cherry tomatoes

1/2 cup black pitted Nicoise olives

8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts

1 shallot, coarsely chopped

A small handful of sage leaves

A small handful of tarragon

A couple sprigs fresh marjoram or 2 teaspoons dried

1 cup flat leaf parsley, loosely packed

2 tablespoons Dijon mustard

4 cups arugula

1 baguette

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