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Roasted Carrot And Chicken Salad With Pistachios

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Ingredients

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

1 tablespoon brown sugar

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/2 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

1 1/2 cups halved red seedless grapes

2 tablespoons unsalted shelled chopped pistachios

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