Chicken Salad With Piquillo Dressing

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4 boneless chicken breast halves with skin (about 2 pounds)

Salt and freshly ground pepper

1/4 cup plus 1 tablespoon extra-virgin olive oil

12 ounces red-skinned potatoes, cut into 1-inch pieces

1/2 cup jarred piquillo peppers (4 ounces)

1 small garlic clove

2 tablespoons sherry vinegar

1 tablespoon honey

1 tablespoon fresh lemon juice

1/4 cup pitted kalamata olives, sliced

1 carrot, shaved into ribbons with a vegetable peeler

12 ounces mesclun (4 packed cups)

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